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Baked Stuffed Eggplant

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Method

Use small and pretty eggplants. Cut them in half and scoop out about half the pulp. Make a stuffing by chopping the pulp and combining it with pitted black olives, chopped garlic, capers, parsley and marjoram. Mix in breadcrumbs soaked in soymilk and squeezed dry. Mound the stuffing in the eggplants and put them in an earthenware gratin dish, drizzle generously with olive oil and bake loosely covered in a preheated 350F oven for an hour.