INGREDIENTS

INSTRUCTIONS

submitted by: margagabri@redestb.es
Padded eggplants, typical plate of Mallorca (Small island located in the
Mediterranean sea, Spain.)
In a pot with cold water boil the eggplants parted by the half during 20
minutes. Fry in a pan with 1/3 cup. olive oil the laminate garlic, onion,
pepper and the tomato (to the last), that this everything very dive.  When
this gilding is added first the pricked meat and then the foie-gras. Salts
to the pleasure. The eggplants in two longitudinal halves are cut, with a
tablespoon of stick the pulp of the eggplants is taken out and puts on
separated. The pulp is mashed and is added to the fried ingredients,
everything mixes and become an egg beaten to the fried ingredients mixing
again, two spoonfuls of flour are added so that it clot.  In a fountain
previous oiled the eggplants are placed and are filled with the mass. They
are smoothed with a fork, they are sprinkled with the grated bread. Bake:
1/ 2 Hour half oven temperature.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 15 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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