Aubergines Farcies aux Anchois from The Cooking of Provence by Patricia Lousada
These are substantial enough for a light lunch.
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Ingredients
- salt
- pepper
- 150 ml (¼ pint) olive oil
- 4–6 tablespoons milk
- 100 g (3½ oz) fresh breadcrumbs
- 2 garlic cloves, chopped finely
- 1 tablespoon capers, drained
- a small bunch of parsley, chopped finely
- 10 black olives, chopped
- 8 anchovies, rinsed, dried and chopped finely
- 3 large aubergines
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