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Cut the aubergines in half longitudinally, season and arrange on the baking sheet, cut or flat surface down.
Very carefully arrange the emptied-out aubergine skins or shells in a lightly oiled roasting or gratin dish. All the way through this book I will bang on about selecting the correct sized dish for a particular recipe. Nowhere is this more essential than here. The eight floppy, incredibly fragile aubergine skins must fit snugly into the selected dish. Spoon the stuffing into the skins, scatter with the breadcrumbs and drizzle lightly with some oil. Return to the oven and
© 1996 Alastair Little. All rights reserved.