4 pounds eggplants
1 teaspoon salt, divided
1 tablespoon oil, plus 3 teaspoons
1 ½ cups red onion, chopped
4 cloves garlic, minced
1 pound lean ground pork
¼ teaspoon ground black pepper
¼ cup fresh parsley, chopped
2 tablespoons fresh mint leaves, chopped
2-3 whole puns tomatoes, seeded and julienned
½ cup crumbled feta cheese
salt and pepper
1 cup cheddar cheese
1 cup Mozzarella cheese
1 cup fresh basil leaves, shredded, for garnishing
Preheat the broiler to high. Prepare a large baking dish. Set aside.
Halve 2 of the eggplants lengthwise, score their pulp deeply with a spoon, being careful not to pierce the skins, then scoop out the pulp, reserving it and leaving 1/2-inch-thick shells. Sprinkle the shells with 1 teaspoon salt and invert them on paper towels to drain for 15 to 30 minutes. Cut the reserved pulp and the remaining whole eggplant into 1/2-inch pieces, in a colander toss the pieces with the remaining salt, and let them drain for 15 to 30 minutes. Pat the shells dry with paper towels, brush them with 1 tablespoon of the oil, and broil them on the rack of a broiler pan, skin side down, under a preheated broiler about 4 inches from the heat until they are tender, about 5 minutes.
In a skillet, heat the remaining 3 tablespoons oil over moderately high heat until it is hot but not smoking. Saute the onion and the garlic until translucent. Add the ground pork and the eggplant pulps, patted dry, stirring, until meat loses all color and eggplant is tender. Remove the skillet from the heat, stir in the parsley, mint, tomatoes, feta, and salt and pepper to taste. Divide the filling among the shells, mounding it. Sprinkle the cheddar and mozzarella cheese over. Arrange the stuffed eggplants in a prepared large baking dish and broil for 5 minutes, or until the filling is bubbling and golden. Garnish with shredded basil. Serve.
Prep: 25 mins | Cook: 30 mins | Yield: 4 servings | Level: Intermediate