SERVES 4

Ingredients:

5 small firm eggplants, 6 to 7 inches long and 3 inches wide, or 5 large Japanese eggplants of about the same size

5 tablespoons olive oil or vegetable oil

Salt and pepper

1 pound ground beef or lamb

1 tablespoon tomato paste

1 small to medium onion

3 to 4 garlic cloves, finely chopped

A small handful of raisins

3 to 4 tablespoons toasted pine nuts

A handful of fresh basil leaves, torn or chopped

3 tablespoons butter

1 cup bread crumbs

½ cup fresh flat-leaf parsley leaves, a couple generous handfuls, finely chopped

½ cup finely grated Pecorino Romano cheese

Serve with a green salad or try with Spinach Salad with Slumped Mushrooms.

Method:

Preheat the oven to 475°F.

Halve 4 of the eggplants lengthwise. Pour about 4 tablespoons of EVOO on a rimmed baking sheet. Season the cut eggplant with salt and pepper and place cut side down into the EVOO. Place in the oven and roast for 20 minutes or until tender.

Cut the remaining eggplant into ½-inch dice. Brown the beef or lamb over medium-high heat in the remaining 1 tablespoon of EVOO, add the tomato paste, onions, garlic, diced eggplant, and raisins, season with salt and pepper, and cook for 8 to 10 minutes to soften the eggplant and onions. 

Remove from the heat and add the pine nuts and basil.

While the meat cooks, melt the butter in a small skillet over medium heat, add the bread crumbs, and toast until golden. Transfer to a bowl and cool.

Add the parsley and cheese to the toasted bread crumbs, then add half of this mixture to the meat.

Remove the eggplant halves from the oven, flip the pieces over, and transfer to a serving platter. 

Top each halved eggplant with a mound of stuffing and sprinkle the remaining cheesy bread crumbs over the top to serve.