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| What You Need: |
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6 medium-sized aubergines
A handful of chopped parsley
1 chopped onion, sauted for 1 - 2 minutes in hot oil
Salt and pepper
A slice of bread soaked in milk
1 egg
Breadcrumbs
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| How To Cook: |
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1. Cut off the aubergine ends and boil in salted water without overcooking.
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2. Drain them, cut lengthwise and carefully take out all the flesh.
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3. Chop this and add the onion, bread, parsley, salt and pepper; bind with the egg and fill the aubergines with this mixture.
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4. Arrange in a fireproof dish, sprinkle some breadcrumbs and a little more oil over them and cook in a moderate oven (350°F) for about 15 minutes.
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