Aubergines A La Provence Recipe

Cooking Time: 20-30 minutes You will need for 4 servings:

2 aubergines 1 small onion, finely

8 oz. tomatoes, peeled and sliced 1 oz. butter chopped

2 tablespoons breadcrumbs seasoning

1 Wipe the aubergines. Cut in half lengthways and remove the pulp (do not peel).

2 Sprinkle a little salt into the aubergine cases. Turn upside down and leave for 30 minutes. This is to remove excess water.

3 Fry the tomatoes in the butter with the onion and pulp from the aubergines.

4 Add the breadcrumbs and season with salt and pepper.

5 Drain and wipe the aubergine shells and pile in the filling.

6 Sprinkle a few more breadcrumbs over the filling and bake in a moderate oven (350Â°F -Gas Mark 4).

Aubergines with meat filling

Cooking Time: 25-30 minutes You will need for 4 servings:

2 aubergines 2tablespoons chopped cooked meat

1 tablespoon finely chopped onion

1 teaspoon chopped parsley

1 oz. mushrooms, chopped salt and pepper 1 egg breadcrumbs 1 oz. butter

1 Prepare the aubergines as described in the recipe for Aubergines a la Provence, above.

2 Mix the pulp with the meat, onion, parsley and mushrooms, and season well.

3 Bind with beaten egg and pile into the aubergine shells.

4 Sprinkle with breadcrumbs, dot with butter and bake at 350Â°F – Gas Mark 4.