stuffed.—Scoop the centre of the fruit out
and fill it with any nice mince (such as you would use
for stuffed tomatoes), raising it in a dome shape
and scattering it with browned sifted breadcrumbs,
bake for twenty-five to thirty minutes. Or, peel and
halve the aubergines, remove the centre, and mince
this finely with some chives, parsley, the pulp of a
tomato or two (according to the number cooked),
minced parsley, the yolk of one or more hard-boiled
eggs, some well-washed and boned anchovies minced,
a little grated Parmesan cheese, and some crumb of
bread scalded either in boiling stock or seasoned boiling
water, and squeezed fairly dry. Stuff the aubergine
with this mixture, dust with sifted and browned
crumbs, sprinkle with oil, set in a baking tin with a
little oil and water in it, and bake in the oven.
Aubergines, stuffed.—Halve four aubergines length-
ways, scoop out some of the flesh, and mince this with
half its bulk of crumbs soaked in strong stock, and the
same amount of minced mushrooms, seasoning it all
with salt, pepper, minced parsley, and three or four
minced shallots; stir in 2oz. of fat ham or bacon
minced, with a teaspoonful of olive oil, and fry it
all till par-cooked in 1½oz. of butter. Now stuff the
aubergines with this mixture, smooth over with a
hot, wet knife, dust with breadcrumbs, and bake
for twenty-five to thirty minutes.