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Mashed Eggplant

Place in a dish a large onion cut in slices; add two green peppers also cut in slices, squeeze over the juice of a sweet lime and soak for several hours. Put into a quick oven a couple of fine young eggplants and roast them; take them out when done, open and scoop out as much of the inside as possible. Put this into a basin; add one teaspoonful each of salt, mustard and oil and work the whole to a pulp, casting out all the lumps. Then add the onions and peppers and as much of the lime juice as required. After mixing thoroughly, the preparation is ready for use.

Eggpant, Poulette Style Peel the eggplant, cut it in halves, remove the seeds and cut it into small pieces. Put a large lump of butter in a stewpan to melt, put in the pieces of eggplant, toss them about for a few minutes, season to taste with salt and pepper and pour over them a small quantity of clear broth. Let them stew over a gentle fire until quite cooked, then move the stewpan to the side of the fire and stir in a moderate quantity of finely-minced parsley, with the yolk of an egg that has been beaten up with the juice of half lemon and strained. Lay the pieces of eggplant on a hot dish, pour the sauce over them, and serve.