2051—Aubergines à la Turque

Peel the egg-plants and cut them, each lengthwise, into six slices.

Season, dredge, and fry these slices in oil; pair them off, and join them together by means of a very firm preparation of raw egg-yolks and grated, fresh cheese. When about to serve, dip them into batter, and fry them in smoking oil.

Dish on a napkin with very green fried parsley.

These stuffed slices of egg-plant may be treated No. 174, Anglaise (for Egg-and-bread-crumbing) instead of with batter.