Egg Plants with Anchovies

Aubergines aux Anchois


Take some egg plants, remove the stems, split them in halves, and slit the inside of each half in four or five places, making the incisions lengthways; season these spaces inside with pepper, salt, finely chopped eschalot, and parsley; have some neat fillets of anchovy that have been freed from bone and washed, steep these in olive oil and place one in each incision of the egg plants; brush the plant over with oil or warm butter, sprinkle the top over with browned breadcrumbs, and place them on a greased tin and cook them in a moderate oven for about twenty minutes; dish up on a hot dish on a paper, garnish with nice green parsley, and serve at once while very hot.