Aubergines Medias

Preparation info
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By Claudia Roden

Published 1986

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A Jewish dish.


  • 6 aubergines
  • 2 eggs
  • 250 g (8 oz


Prepare the aubergines for filling according to Method 3.

Beat the eggs and mix well with the grated cheese. Fill each hollowed-out aubergine half with the egg and cheese mixture. Then lower each half, cheese side up, into very hot, deep oil, one at a time. Fry for only a few minutes, until slightly browned. Remove from the oil and drain on absorb