I often make Stuffed Eggplant using ground beef or ground lamb if I am in the mood for something with Greek flavors such as mint and feta cheese. It’s even easier to make a vegetarian version that is just as good.

I use eggplants that are smaller than the larger dark ones, but you can really use any kind you want except the skinny Japanese eggplant as they would be difficult to stuff.

Ingredients

• 4 small eggplants

• olive oil

• salt

• 1 medium onion, chopped fine

• 2 cloves garlic, minced

• 1/2 cup grated Pecorino Romano cheese

• 1 teaspoon dried oregano

• 1/2 cup tomato sauce

• 1 tablespoon pine nuts

Directions

Preheat the oven to 375 degrees F.

Slice the eggplant in half lengthwise and scoop out the flesh, leaving a 1/3 inch border all around, including the bottom. Save the insides in a bowl for the filling and set aside. Rub the eggplant shells all over with olive oil and place them on a high sided baking sheet, face down. Add 1/4 cup water to the pan and cover with foil. Bake in the oven until soft, about 30 minutes.

Meanwhile, chop the insides of the eggplant. In a high sided saute pan, saute the onion and garlic in olive oil over medium heat for 5 minutes, stirring. Add the eggplant and sprinkle with salt. Cover and stir regularly so the eggplant doesn’t burn or stick to the bottom. Lower the heat if it does. Cook until the eggplant is all the way cooked through and tender, about 20 minutes. Remove from heat and add the grated cheese, tomato sauce and oregano and stir.

While the eggplant is cooking, toast the pine nuts in a small saute pan that has not been oiled. Cook over high heat, stirring all the while so they don’t burn. Add the nuts to the eggplant filling.

When the eggplant shells are done, turn over in the pan and drain any excess liquid. Add the filling and if you choose, a little extra cheese. You can also toast some breadcrumbs in the same pan you used for the pine nuts with a little oil and sprinkle on top of the eggplants. Bake in the oven for 30 minutes and serve.