INGREDIENTS

INSTRUCTIONS

Stem the eggplants and cut each into half, lengthwise. Cut each half
crosswise, into 4 chunks.  In covered saucepan, simmer chunks in  water
to cover for 15 minutes. Drain and set aside to cool. Then,  separate
pulp from skin, taking care not to tear skin. Reserve skin.*  In a
bowl, vigorously mash pulp with garlic.  Mix in remaining  ingredients,
except for 1/2 cup of the cheddar cheese and the nutmeg.  Combine
thoroughly. Add more matzo or bread crumbs, if mixture seems  too thin.
Mound skins with mixture,* place on well-oiled baking sheet. Sprinkle
with a little of the reserved cheese and a bit of ground nutmeg. Bake
in preheated 350 degree oven for 20 minutes, or until golden brown on
top.  *or pile mixture on small, individual gratin dishes  VARIATION
Makes a beautiful fritada by adding 8 oz. of cottage cheese to filling
mixture.  Line a 9x13 glass dish OR a fritada pan with the skins,
shiny side down. Spread mixture evenly over the skins. (You don't  have
to use the skins, if you wish.)  Sprinkle with the remaining 1/2  cup
of grated cheddar, plus a light dusting of ground nutmeg. Bake in  a
preheated 350 degree oven for 1 hour.  Both variations excellent with
Mediterranean meals, particularly  marinatedm roasted Leg of Lamb
Patricia McGibbony-Mangum  pmangum@primenet.com  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 297
Calories From Fat: 222
Total Fat: 25.1g
Cholesterol: 150.8mg
Sodium: 377.1mg
Potassium: 88.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 16.8g