3995 Aubergines à la Serbe

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the eggplants in half lengthways and cook them as for Aubergines àl’Egyptienne. Remove the flesh from the skins and fill with the following mixture: the chopped flesh of the eggplant, chopped cooked mutton, coarsely chopped tomato flesh cooked in butter, chopped onion cooked in butter and plain boiled rice.

Arrange in a buttered dish, sprinkle with dry white breadcrumbs and gratinate in a hot oven. On removing from the oven surround with a cordon of Tomato Sauce and sprinkle with chopped parsley.