SERVES 4
Stuffing vegetables in the Balearic Islands is a favorite way of utilizing the ample summer offerings of the huerto (garden)—zucchini, peppers, artichokes, and especially eggplant. Many in the islands call these by the descriptive name barquetes d’aubergínia (little boats of eggplant). Some stuff eggplant with ground meat, though as often as not, the stuffing is just a mixture of vegetables. These make a delightful first course.
1. Trim the stems of the eggplants. Wash and cut the eggplants in half lengthwise. Place in a colander, generously sprinkle with salt, and let them sweat away some of their bitterness for 30 minutes. You will see dark beads appear on the surface. Gently rinse under cool running water. Place in a pot, cover with water, and bring to a boil. Reduce the heat to medium and simmer until tender but not mushy, 15 to 20 minutes. Remove with a slotted spoon and let drain and cool in a colander.
2. When the eggplants are cool enough to handle, carefully scoop out the insides, leaving the shells and shape intact; set the shells aside. Discard some of the seeds. Finely chop the eggplant pulp with a large knife.
3. In a large sauté pan or skillet, heat the olive oil over medium heat, add the onion, and cook until soft and translucent, 8 to 10 minutes. Add the carrot and cook until it softens, turning a yellowish orange color, and loses its rawness, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Incorporate the eggplant pulp, mixing together and tapping down on it with the flat bottom of a wooden spoon, until pasty and very soft, about 10 minutes. Season with salt and pepper and the nutmeg. Remove from the heat and let cool slightly.
4. Spoon the filling into the eggplant shells. Arrange them on a baking sheet or in a baking dish. Spread a scant 1 tablespoon of breadcrumbs over each and drizzle with olive oil.
5. Preheat the broiler.
6. Broil until the tops of the eggplants are golden, about 10 minutes. Serve hot.
