That delicious vegetable so attractive to look at, with its smooth and shiny purple skin, is almost as popular in France, Spain, Italy and Turkey, as the cabbage is in England. For some years now, it has made its annual appearance on the English market, and I have found it in most unexpected and out-of-the-way places and small towns in this country, although often the greengrocer who sells it is bewildered when a customer wants to know how it is cooked.
Cut the aubergines in half, lengthwise, and either cook them in hot oil or butter till tender, or else blanch them in salted water. They must not be over-cooked, and must be fairly firm. When done, drain on a colander, then remove their pulp, and put it in a sauté pan with either hot butter or oil, the chopped ham, the chopped meat, breadcrumbs, season with salt and pepper and bind with the eggs. Mix all well, and cook for about 10 minutes. Stuff each half of the aubergines with the mixture, put them in a well-buttered fireproof dish, sprinkle each with white breadcrumbs, and put small pieces of butter on the top of the aubergines. Cook in a moderate oven for 20 minutes.