3 eggplants (aubergines) - allow one half per person
Salt
4 tbsp. oil
2 onions, finely chopped
3 hard-boiled eggs, chopped
3 tbsp. fresh bread crumbs
1 tbsp. parsley, finely chopped
2 cloves garlic, crushed
Salt and freshly ground black pepper
Butter

1. Cut the eggplants in half lengthways.

2. Make a few shallow incisions in the pulp, sprinkle with salt and leave in a dish to "sweat" for 1 hour.

3. Heat the oil in a heavy frying pan.

4. Pat the eggplants dry and fry in the oil, turning from time to time, until the centers are soft.

5. Drain and allow to cool a little.

6. Carefully scoop out the pulp without damaging the outside skin.

7. Fry the onions gently in the oil remaining in the pan until they are cooked through.

8. Mix the chopped eggplant pulp with the onions, hard-boiled eggs, bread crumbs, parsley and garlic.

9. Season to taste with salt and freshly ground black pepper, and mix well.

10. Fill the eggplant halves with this mixture, and put into a buttered, ovenproof dish.

11. Sprinkle with a few bread crumbs and dot with butter.

12. Brown the top of the eggplants under the grill, and serve. Serves 6.