flesh. Cut this into dice and mix it
with the prepared stuffing. Fill the
aubergines with the stuffing (not
too full), put the tops in, inverted,
so that they fit like corks, lay them
in a pan with a little olive oil; let
this get hot and then pour hot
water over them to come half-way
up. Simmer for 30 minutes, add the
juice of a lemon, and cook very
slowly another 30 minutes. There
should be just a very little sauce
left by the time they are ready. If
there is any stuffing over, use it to
fill tomatoes, which can be baked
and served with the aubergines.
ff
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