Aubergines Farcies

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Cut the aubergines1 in two, scrape half the flesh, salt the inside and fry for a few minutes in very hot fat. Fill with a stuffing which is a mixture of the two described immediately above, with the addition of a little tomato sauce. Cook in the same way.