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Egg Fruit, Stuffed

Take a few of the egg fruits, cut off the ends, divide them in halves, scoop out the interior, salt them, and let them remain for an hour. Chop up some onions and fry them nearly black, add garlic and sage-leaves, a couple of minced tomatoes, pepper and salt, and let the whole brown in the oven. Stuff the "eggs" with this mixture, and dip them in oil. Then place them in a stewpan with a little brown gravy and braise them, or roast them in the oven in oiled paper cases.