Mediterranean-Style Stuffed Eggplants

1. Preheat Oven

Preheat your oven to 350°F.

2. Prepare Eggplants

Trim the stems from the eggplants and cut them lengthwise.

3. Steam Eggplants

Pour ⅔ cup water and 1 tablespoon of olive oil into a wide casserole or skillet. Place the eggplants cut side up in the pan, season with salt and pepper, and cover with a lid. Steam for about 5-8 minutes until slightly softened.

4. Soak Bread Crumbs

While the eggplants are steaming, soak the bread crumbs in the milk.

5. Scoop Eggplant Pulp

Once the eggplants are ready, carefully scoop out the pulp with a large spoon, leaving the shells intact. Place the shells in a baking dish and set the pulp aside.

6. Cook Onion and Garlic

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and cook until it begins to color. Add the chopped garlic and cook for an additional 30 seconds.

7. Add Tomato

Add the chopped tomato to the skillet and cook for about 3-5 minutes until it softens and starts to break down.

8. Cook Pork

Add the ground pork to the skillet, breaking it up with your spoon. Season with salt, pepper, cinnamon, and cumin. Cook for about 5-8 minutes until no longer pink.

9. Combine Filling

Add the reserved eggplant pulp and soaked bread crumbs to the skillet and cook until most of the liquid has evaporated.

10. Add Egg

Remove the skillet from heat and stir in the lightly beaten egg. Mix well to incorporate.

11. Stuff Eggplants

Spoon the mixture into the hollowed-out eggplant shells, pressing down gently. Sprinkle grated cheese over the stuffed eggplants.

12. Bake Eggplants

Bake in the preheated oven for about 20 minutes, until the cheese is melted and golden brown. Serve hot.