1/2 large egg plant 1/3 cup boiled rice 4 tablespns. tomato 4 tablespns. grated onion (or 3 of chopped)

2/3 - 1 tablespn. browned flour 1/2 cup fine cut celery 3-5 truffles cut fine 2 tablespns. oil or melted butter salt

1 dozen chopped ripe olives may be used instead of truffles, or 3 or 4 soaked dried mushrooms chopped, or all may be omitted.

Boil whole egg plant in unsalted water 20 m. Cut in halves lengthwise, or if only one piece is to be baked cut a little one side of the middle, using the larger piece for stuffing. The quantity of stuffing given is for one piece only. Scrape out the pulp with a spoon, leaving a wall 1/2 - 3/4 in. thick. Chop pulp and mix with the other ingredients, using only half the oil or butter. Rub a little salt over the inside of the egg plant, press the stuffing in firmly, sprinkle with crumbs and chopped parsley and pour oil over. Bake in quick oven about 1/2 hour, covered when sufficiently browned.