Preparation:
First prepare the Aubergines.- Trim off the stalks and the hard ends,and slit them lengthways. Then with a small knife, ease the the centre piece away from the skin to a depth of 1/2ins, and score the inside across several times. Now sprinkle with salt and leave the aubergines for half an hour to allow the water to exude. Wipe them dry and fry them in hot fat untill the insides are cooked. Then drain them, remove the inside part and chop it finely,and reserve the skins. To Make the Mixture.- Take some well cooked lamb free from fat, pass it through a mincer. sweat the onions in the butter without colour add the lamb, add the inside of the aubergine which you have chopped add the parsley ,seasoning to taste. Moisten with a little stock mix in the tomato puree and the eggs well beaten, and mix well together. To Finish.- Take a plain large dariole mould or 6 small ones,and line them entirely with the skins of the aubergines, no butter is required as they are inclined to be greasy. Fill up the mould with mixture and cover with any remaining parts of the skin. Cover with greased paper, stand the moulds in a dish of shallow water (au-bain-marie) and cook for 35mins in a moderate oven. When ready tip out onto a serving dish or plate, and serve with thin tomato sauce poured round. Serve with plain boiled rice separately. |
