Aubergines à l'Égyptienne (Aubergine Skins Filled with their Own Flesh and Onion)

Ingredients

• aubergines
• oil
• onion
• butter
• tomatoes
• parsley

Instructions

1. Split the aubergines in two lengthwise.
2. Cut round the flesh close to the edges and score the middle so that it cooks more easily.
3. Fry them, then drain them.
4. Take out the flesh from the inside and arrange the skins on a buttered gratin dish.
5. Chop the flesh taken out and add to it a little chopped onion cooked in oil.
6. Fill the skins with this composition, sprinkle with a thread of oil and put them in the oven for a quarter of an hour.
7. On taking the dish from the oven, arrange a few small rounds of tomato tossed in oil on each aubergine and sprinkle with chopped parsley.