Home › The Principles of Cookery › Aubergines, Stuffed

Aubergines, Stuffed

Cut the aubergines into halves lengthways, and scoop out carefully all the seeds and pulp; put these into a basin, and mix them with one ounce of bread-crumbs, one ounce of minced ham, one tea-spoonful of mixed herbs, and pepper and salt to taste; blend with one egg, fill the aubergines with this mixture, put little pieces of butter here and there, and bake in a moderate oven for three-quarters of an hour. Probable cost, 1s. for eight portions.