LES AUBERGINES FARCIES (Stuffed Eggplant)

That delicious vegetable so attractive to look at, with its smooth and shiny purple skin, is almost as popular in France, Spain, Italy, and Turkey, as the cabbage is in England. For some years now, it has made its annual appearance on the markets of most countries, although often the grocer who sells it is bewildered when costumer wants to know how it is cooked.

Ingredients :

• allow 1/2 a large eggplant for each person
• 1 teaspoon of cooked ham for each 1/2 eggplant
• 1 teaspoon of cooked meat or poultry
• 1 teaspoon of fine white breadcrumbs
• 1 or 2 eggs
• salt
• pepper

Method :

1. Cut the eggplant in half, lengthwise, and either cook them in hot oil or butter till tender, or else blanch them in salted water.
2. They must not be over-cooked, and must be fairly firm.
3. When done, drain in a colander, then remove their pulp, and put it in a frying pan with either hot butter or oil, the chopped ham, the chopped meat, breadcrumbs, season with salt and pepper and bind with the eggs.
4. Mix all well, and cook for about 10 minutes.
5. Stuff each half of the eggplant with the mixture, put in a well-buttered fireproof dish, sprinkle each with white breadcrumbs, and put small pieces of butter on the top of the eggplant.
6. Cook in a moderate oven for 20 minutes.

That delicious vegetable so attractive to look at, with its smooth and shiny purple skin, is almost as popular in France, Spain, Italy, and Turkey, as the cabbage is in England. For some years now, it has made its annual appearance on the markets of most countries, although often the grocer who sells it is bewildered when costumer wants to know how it is cooked.

Ingredients :

• allow 1/2 a large eggplant for each person
• 1 teaspoon of cooked ham for each 1/2 eggplant
• 1 teaspoon of cooked meat or poultry
• 1 teaspoon of fine white breadcrumbs
• 1 or 2 eggs
• salt
• pepper

Method :

1. Cut the eggplant in half, lengthwise, and either cook them in hot oil or butter till tender, or else blanch them in salted water.
2. They must not be over-cooked, and must be fairly firm.
3. When done, drain in a colander, then remove their pulp, and put it in a frying pan with either hot butter or oil, the chopped ham, the chopped meat, breadcrumbs, season with salt and pepper and bind with the eggs.
4. Mix all well, and cook for about 10 minutes.
5. Stuff each half of the eggplant with the mixture, put in a well-buttered fireproof dish, sprinkle each with white breadcrumbs, and put small pieces of butter on the top of the eggplant.
6. Cook in a moderate oven for 20 minutes.