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| What You Need: |
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4 aubergines
2 eggs
2 tablespoons breadcrumbs
2 tablespoons sour cream
A little finely chopped parsley
1 onion, finely chopped
1 green pepper, finely chopped
Salt
Olive oil
1 pound tomatoes
˝ a parsnip
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| How To Cook: |
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1. Simmer the aubergines until cooked, cut in half, remove the centers and mix with the beaten eggs, breadcrumbs, sour cream, parsley, onion and pepper; add salt to taste and a little oil.
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2. Fill the aubergines with this mixture, place the halves together again and put into a greased casserole.
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3. Make a sauce with the tomatoes cooked in their own juice with the parsnip, strain and pour over the aubergines.
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4. Cook in a slow oven (325°F) for 45 minutes, covering the dish if necessary to prevent the top scorching.
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