2046—Aubergines à l’Égyptienne

Cut them into two lengthwise; trim them round the edges; cisel the middle of each with the view of facilitating the cooking process, and cook them.

Drain them; remove the pulp from their insides, and set the shells on a buttered No. 268, Gratins dish.

This done, chop up the withdrawn pulp; add thereto a little chopped onion cooked in oil, and the same quantity of very lean, chopped, and cooked mutton as there is egg-plant pulp.

Fill the egg-plant shells with this preparation; sprinkle with a few drops of oil, and set in the oven for fifteen minutes. On withdrawing the dish from the oven, set on each egg-plant a few roundels of tomato, tossed in oil; sprinkle with chopped parsley, and serve.