Prepare and braise the tendons in the usual manner for white meats. Cut the required number of eggplants into halves, deep fry in oil and empty them of their flesh. Chop this flesh fairly finely and mix together with a suitable amount of Riz à la Grecque. Fill the empty halves with this mixture and place one tendon on top of each. Coat with Sauce Mornay and glaze quickly in a hot oven.