|Fresh white breadcrumbs||4 Ounce|
|Hard boiled eggs||2 Large, chopped|
|Green olives||8 , stoned|
|Garlic clove||1 Small, chopped|
|Lemon juice||1 Tablespoon (Squeeze Of Lemon Juice)|
|Chopped parsley||1 Ounce (1 Heaped Tablespoon)|
|Marjoram||1 Teaspoon (Leveled)|
|Olive oil||1 Teaspoon|
The aubergine or eggplant established itself in Italy many centuries ago but despite its familiarity to the people of the country, it is used much less in Italian cuisine than other vegetables of lesser worth.
Consequently recipes for it are scarce and those that do exist are surprisingly unimaginative.
This version of Stuffed Aubergines is more interesting than most and is a tasty dish with anchovies, garlic, olives and egg adding the flavour interest.
It may be eaten either hot or cold but in my opinion is best straight from the oven with crusty bread and red wine.
Preheat the oven to moderate Wash and dry the aubergines (eggplant) and cut them in half lengthwise.
Make gashes in the flesh with a knife then stand, cut sides uppermost, on an oiled baking tray.
Sprinkle with salt and pepper then brush fairly heavily with oil.
Cook in the centre of the oven for 30 minutes.Remove from the oven and cool off slightly.
Carefully cut out the flesh (leaving 1/4-inch thick aubergine (eggplant) shells), chop finely and put into a bowl.
Add all the remaining ingredients then season well to taste, but watch the salt as the anchovies will doubtless contribute their own share.
Return the mixture to the aubergine (eggplant) shells and sprinkle lightly with oil.
Cook in the centre of the oven for a further 30 minutes.