Stuffed Aubergines (Eggplant) from Languedoc

• 2 aubergines
• oil (for frying)
• 10 ounces sausage meat
• 1 garlic clove, minced
• salt
• pepper
• 2 tablespoons breadcrumbs
• 1 tablespoon parsley, chopped
• 3 tablespoons butter

1. slice aubergines lengthwise in half.
2. Make a few incisions in flesh, sprinkle with salt, let stand 30 minutes.
3. Fry in hot oil a few minutes.
4. Drain.
5. Using scoop, scoop out pulp carefully without damaging skin.
6. Mix pulp with sausage meat, garlic, salt and pepper.
7. Stuff skins with mixture and lay in an oiled oven-proof dish.
8. Mix bread crumbs and parsley and sprinkle over aubergine halves, dot each with a piece of butter.
9. Cook at 350 for about 30 minutes.

aubergines, oil, sausage meat, garlic, salt, pepper, breadcrumbs, parsley, butter

Taken from www.food.com/recipe/stuffed-aubergines-eggplant-from-languedoc-241562 (may not work)