STUFFED EGGPLANTS

Preparation Method :

• Cut the eggplant in half lengthwise and scoop out the flesh without breaking the skin. Roughly chop the flesh.
• Heat the oil in a frying pan. Add the eggplant shells and sauté them on each side for 3-4 minutes.
• Place them in a lightly oiled baking dish. Add the eggplant flesh to the pan and sauté until golden brown.
• Mix the chopped tomatoes, garlic, anchovies, capers, basil, parsley, half of the pecorino cheese, the pine nuts, bread crumbs, and eggplant flesh together and season with salt and pepper.
• Spoon the mixture into the sauteed eggplant shells, piling it high. Sprinkle with the remaining cheese.
• Put in a preheated oven, 400°F, and cook for 20 minutes.