Aubergines et Tomates Farcies
Marie-Francoise Gaff-Deletraz

Serves 4

4 large aubergines
4 medium ripe tomatoes
600g boned shoulder of lamb
150g smoked bacon
4 garlic cloves
1 bunch parsley
4 sprigs fresh thyme
1 egg yolk
olive oil
salt, pepper, nutmeg

Wash the aubergines. Halve them lengthways. Place them into a shallow oven
dish. Spread some olive oil over them and cook under the grill (not too
near the heat) for 30 minutes. Turn them over after 15 minutes. Mince lamb
and bacon with the parsley, peeled garlic and crumbled thyme. Add salt,
pepper, nutmeg and the egg yolk. Mix well. Spread part of the stuffing
over the aubergine halves then reconstitute each aubergine. Wash the
tomatoes and halve them lengthways. Scoop out the flesh and fill up each
half with the remaining stuffing. Reconstitute the tomatoes and arrange
them into the dish with the aubergines. Pour some olive oil over the
stuffed vegetables. Add a little more seasoning. Bake in preheated
moderate oven (180C, Gas Mark 4) for 2 1/2 hours.


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