Cheese-Stuffed Eggplants

Preparation info
    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

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Cut 8 to 10 long, slender (Japanese) eggplants in half lengthwise, and peel in a striped pattern lengthwise. Scoop out and reserve the flesh. Boil the cases for 3 to 5 minutes to soften slightly, then drain well. Chop the reserved eggplant pulp and sauté in olive oil until soft,