Aubergines Farcies Aux Anchois

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Cut some aubergines in half, lengthways, allowing one half for each person, sprinkle them with salt to draw out part of the water they contain, and fry them in olive oil. When they are soft scoop out the flesh and chop it together with a few fillets of anchovy, the flesh of a few tomatoes, two mushrooms, and a little parsley. Cook this mixture slowly for a little while in the oil you have used for frying the aubergines. See that it is well seasoned, stuff your aubergines with the mixture, sprinkle breadcrumbs over them, one or two small pieces of butter over each, and finish them in the oven or under a gas grill.