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Eggplant Fritters

Boil the eggplant in salted water mixed with a little lemon juice; when tender, skin, drain and mash them. For every pint of pulp add half a breakfast cupful of flour, take two well-beaten eggs and season with salt and pepper to taste. Shape into small fritters, put them in boiling fat, and fry both sides until brown.

Eggplant, Lyonnese Peel the eggplant and cut it into round slices about one-third of an inch thick. Peel and slice a couple of onions, place them in a stewpan with plenty of butter and fry them until lightly browned; then put in the slices of eggplant, season to taste with salt, pepper and grated nutmeg, pour over a small quantity of stock and stew gently until tender. When cooked, stew a moderate quantity of finely-minced parsley over the eggplant, turn it onto a hot dish with the sauce over it, and serve.