EGG-STUFFED AUBERGINE WITH PINE NUTS

Preparation Method :

• Prick the aubergine skin all over with a fork. Wrap loosely in kitchen paper and stand on a plate. Cook on Full for 5 minutes. Allow to stand for 3 minutes.
• Transfer to a board. Cut off and discard the green stalk at the top.
• Halve the aubergine lengthways. Scoop the flesh out on to the board, retaining the shells, and chop coarsely.
• Transfer to a bowl and season to taste with salt. Mix in the lemon juice, oil, egg and pine nuts and stir thoroughly.
• Adjust the seasoning. Stand the aubergine shells on plate and fill with the egg mixture.
• Sprinkle thickly with parsley and eat at room temperature with sesame seed bread.