Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

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  • 2 aubergines, each weighing about 1 lb.
  • 4 oz. unsalted butter


Peel the aubergines and cut into ¼-inch slices. Cut enough aubergine into ¼-inch cubes to make 2 cups and set aside. Heat half of the butter in a saucepan large enough to hold all the ingredients and sauté the onion and spring onions until tender, but not browned. Add the sliced aubergine, the stock and the thyme. Season to taste with salt and pepper, cover and simmer until the aubergine is ten