3993 Aubergines à l’Orientale


Peel a medium-sized eggplant and cut into six slices through the length. Season, flour and deep fry them. Sandwich the slices together two by two with the following mixture: chop the flesh of a small fried eggplant, add the coarsely chopped flesh of 3 tomatoes which has been cooked in oil; a little salt, pepper and chopped parsley; a touch of crushed garlic and ½ tbsfresh white breadcrumbs. Mix together and cook to the required consistency.

Arrange the sandwiched slices in an oiled earthenware dish just large enough to hold them, sprinkle with oil and cook in a moderate oven for 30 minutes.

Serve as they are on the same dish, either hot or cold.