Achats de Bélangères (aubergines). Peel the aubergines, and cut in small pieces. Boil in salted water till sufficiently tender to be rubbed through a sieve. Mix a little flour to this purée of aubergines, and a well-beaten egg—allow 2 tablespoons of flour and 1 egg to every 4 medium-sized aubergines. Beat thoroughly till quite light, and add salt, pepper, and finely chopped chilli peppers. Drop the mixture, a spoonful at a time, in boiling oil and fry to a light golden brown.