out all the flesh without breaking
the skins. Chop the flesh finely and
add (for 10 aubergines) about ½ lb
of lean minced lamb, 2 tablespoons
of finely chopped onion which has
been melted a minute or two in oil,
2 tablespoons of chopped
pimentos, salt, pepper, 2 or 3
chopped cloves of garlic, a handful
of chopped parsley, a handful of
little pine nuts, and 2 oz of fresh
breadcrumbs.
Fill the aubergines with this
mixture, arrange them one against
the other in a fireproof dish,
sprinkle a little more oil over them,
cover the pan and cook them in a