Aubergines a la Boston
|Oil||2 Cup (32 tbs) (For Frying)|
Cut unpeeled aubergines in half lengthways.
Run the point of a knife round the inside of the skin to a depth of 1 in and make several cuts across the fleshy part.
Sprinkle with salt and leave to stand for 1/2 hour.
Drain, dry with a cloth and sprinkle with flour.
Fry for about 8 to 10 minutes on the cut side only.
Remove from the pan and leave to cool.
Then, with a metal spoon, scoop out the flesh and chop up.
Soften the peeled and chopped onions in the butter, add to the aubergine flesh with beaten egg, cheese and seasoning.
Fill the aubergine cases with this mixture, place in a fire-proof dish and cook for 10 minutes in a hot oven, Mark 7, 425°F.
Pour over the sauce and serve in the same dish.
Mild, sweet peppers (or capsicums) come in a variety of plain and variegated colours red, green, yellow; shown, also, is the rarer creamy-white pepper.
Yellow-green Banana Chillies (mild as peppers) and the small, hot red chilli are also shown.