AUBERGINES à l'EGYPTIENNE

 AUBERGINES à l'EGYPTIENNE

Ingredients

100 gm Aubergines (eggplant)

15 gm Tomatoes

55 gm Onions

15 gm  Minced meat (cooked)

30 ml Oil

1 tsp Parsley

Salt - to taste 

Method

1. Wash and cut aubergines lengthwise into two. 

2. Cisel the middle to enable quick cooking. Season. 

3. Fry in oil till done. 

4. Drain. Remove pulp and place shells in a buttered gratin dish. 

5. Chop withdrawn pulp. Add chopped onions sautéed in a little oil and cooked minced mutton. Season to taste. 

6. Fill eggplant shells with this mixture. 

7. Sprinkle with a few drops of oil and cook in an oven at 190°C (about 375°F) for about 15 minutes. 8. Remove and set a slice of tomato, seasoned and tossed in oil, on each eggplant. Sprinkle with chopped parsley and serve