Aubergines à l'Égyptienne

Ingredients

• Cut them into two lengthwise
• a little chopped onion cooked in oil
• the same quantity of very lean, chopped, and cooked mutton
• a few drops of oil

Method

1. 1

   Cut egg-plants lengthwise, trim edges, cisel the middle, cook, drain, remove pulp, set shells on a buttered gratin dish.

2. 2

   Chop pulp, mix with cooked onion and mutton, fill shells, sprinkle with oil, and bake for 15 minutes.

3. 3

   Top with tomato roundels and parsley before serving.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 361. The excerpt below is the record exactly as published.

AUBERGINES A L’EGYPTIENNE Cut them into two lengthwise; trim them round the edges; cisel the middle of each with the view of facilitating the cook- ing process, and cook them. Drain them; remove the pulp from their insides, and set the shells on a buttered gratin dish. This done, chop up the withdrawn pulp; add thereto a little VEGETABLES AND FARINACEOUS PRODUCTS 629 chopped onion cooked in oil, and the same quantity of very lean, chopped, and cooked mutton as there is egg-plant pulp. Fill the egg-plant shells with this preparation; sprinkle with a few drops of oil

Cook this with the app: pantry check, scaling, and the assistant.