serves 4 or 8
One more of the many delicious eggplant dishes from the island of Lesvos.
4 medium eggplants, stems intact
½ cup (120 ml) extra-virgin Greek olive oil, plus more as needed
6 red onions, coarsely chopped
4 garlic cloves, minced
5 fresh tomatoes, chopped
1 cup (100 g) coarsely grated graviera or other mild sheep’s-milk cheese
½ cup (50 g) grated Kefalotyri, Parmesan, or other sharp sheep’s-milk cheese
½ cup (75 g) crumbled Greek feta
1 cup (50 g) chopped fresh mint
1 cup (50 g) chopped fresh parsley
Salt and freshly ground black pepper
2 large eggs, lightly beaten
Preheat the broiler with a rack positioned 8 inches (20 cm) from the heat source. Line a baking sheet with parchment paper.
Cut the eggplant down the middle lengthwise, keeping the stems intact. Using a sharp paring knife, score the flesh of each eggplant half in a crosshatch pattern, being careful not to draw the knife completely through the flesh into the skin or to puncture the skin in any way. Lavishly brush the eggplant skin and flesh with olive oil. Place the eggplant halves skin-side down on the prepared baking sheet. Broil for 5 to 7 minutes, until the skin starts to char lightly, then turn using kitchen tongs and broil until the flesh is tender but still al dente, 6 to 7 minutes.
Remove from the oven and set aside to cool. Switch the oven to bake at 350ºF (175ºC). Oil a glass or ceramic baking dish just big enough to hold the eggplant halves snugly.
In a deep skillet or wide pot, heat 3 tablespoons of the olive oil over medium heat. Add the onions and cook until wilted and just starting to brown, 10 to 12 minutes. Stir in the garlic. Stir in the tomatoes. Raise the heat to medium-high and cook for about 5 minutes, until most of the liquid from the tomatoes has cooked off. Set aside to cool.
Using a tablespoon, carefully scoop out most of the flesh from the eggplant halves, leaving enough against the skin to keep it firm enough to hold up to the filling. Coarsely chop the eggplant flesh and stir it into the onion-tomato mixture. Combine the cheeses in one bowl, stirring with a fork. Add half the cheese mixture, the mint, and the parsley to the bowl with the eggplant. Season to taste with salt and pepper. Stir in the beaten eggs.
Place the eggplant halves in the prepared baking dish. Spoon equal amounts of the onion-tomato mixture into the eggplant halves. Bake for 30 minutes, or until the filling is set and the onions are soft. Sprinkle the remaining cheese mixture over the top of each eggplant half and bake for a few minutes more, until the cheeses melt and start to bubble. Remove from the oven, let cool slightly, and serve.