4 medium aubergines
3 tablespoons olive oil
2 teaspoons hot mustard
2 cloves garlic
8 tablespoons breadcrumbs
50 grams butter
1 stem fresh rosemary
-Wash the aubergines , halve lengthways, sprinkle generously with salt and leave to sweat for 15 minutes.
-Heat 2 tablespoons of the olive oil in an ovenproof dish.
-Rub the salt off the aubergines and cut out two thirds of the flesh. Fry the aubergines all over in the oil, then leave them to cool. Coat with the mustard.
-Finely chop the onions, garlic and flesh from the aubergines. Fry these ingredients in the remaining oil, season with salt and spoon the mixture into the aubergines.
-Sprinkle each aubergine half with 1 tablespoon of breadcrumbs, dot with butter and sprinkle with a few rosemary leaves. Place the remaining rosemary leaves between the aubergine halves in the dish.
-Crisp the aubergines in a moderately hot oven at 200*C for 15 minutes.