Date: Mon, 29 Sep 1997 21:52:31 +1000
From: laurab@dynamite.com.au (Laura Barwick)
Adapted from: B Santich 1995 The Original Mediterranean
Cuisine. Australia :Wakefield Press ISBN 1-86254-331-3 This is a great
Latin Cookbook.
Stuffed Aubergines (eggplants):
3 small eggplants
1 onion, dry fried
1 tbsp FF parmesan
2 egg whites
2 tbsp chopped parsley
1 tspn chopped mint
1 tspn chopped marjorum
salt
pepper
Parboil eggplants 10 min, drain and scoop out the middle leaving 1/2 cm in
skin. Dry fry onion. Blend eggplant (in a food processor etc) with onion,
egg, cheese. Add herbs, season to taste. Spoon into eggplant skins, grill
until brown on top.
kwovolacto ovolacto