Ingredients

Equipment Needed

• •Large rimmed sheet pan
• •Wire cooling rack
• •Large skillet (12-inch)
• •Baking dish that holds 8 eggplant halves snugly

Instructions

1. 1

   Prepare the eggplant

   Halve the eggplants lengthwise, keeping the stems attached for presentation. Using a sharp paring knife, score the flesh in a crosshatch pattern, cutting to within half an inch of the skin. Do not pierce the skin. Sprinkle the cut surfaces generously with salt and place cut-side down on a rack set over a sheet pan. Let them weep for 30 minutes. This draws out bitterness and excess moisture.

   Choose eggplants that feel heavy for their size with taut, glossy skin. Press gently: the flesh should yield slightly, then spring back. Soft spots indicate age.
2. 2

   Roast the shells

   Preheat your oven to 400°F. Pat the eggplant halves dry with paper towels, pressing firmly to extract remaining moisture. Brush the cut surfaces with three tablespoons of the olive oil. Arrange cut-side down on a parchment-lined sheet pan. Roast until the flesh is tender when pierced with a knife but the shells hold their shape, about 25 minutes. The timing depends on your eggplant. Check at 20 minutes.

3. 3

   Scoop and reserve the flesh

   When cool enough to handle, use a spoon to scoop the roasted flesh from each half, leaving a quarter-inch wall to maintain the shell's structure. Chop the scooped flesh coarsely and set aside. Reduce oven temperature to 375°F.

4. 4

   Build the filling base

   In a large skillet, warm three tablespoons of olive oil over medium heat. Add the onion and cook, stirring occasionally, until soft and golden at the edges, about 12 minutes. Add the garlic and cook one minute more. The garlic must soften without browning. Add the chopped tomatoes and cook until the moisture evaporates and the mixture thickens, about 8 minutes.

5. 5

   Complete the filling

   Add the reserved chopped eggplant flesh, capers, olives, pine nuts, and drained raisins to the skillet. Stir to combine and cook for 3 minutes. Remove from heat. Fold in half the breadcrumbs, the torn basil, oregano, and half the pecorino. Season with pepper. Taste before adding salt: the capers, olives, and cheese contribute significant salinity.

   The combination of capers, olives, pine nuts, and raisins is the signature of Arab-Sicilian cooking. The interplay of salty, sweet, and acidic is not random. It is a flavor architecture developed over centuries.
6. 6

   Fill and top the eggplant

   Arrange the eggplant shells in a baking dish where they fit snugly, cut-side up. Divide the filling among them, mounding it generously. Mix the remaining breadcrumbs with the remaining pecorino and scatter over the tops. Drizzle each half with olive oil. The oil encourages browning and prevents the crumbs from drying.

7. 7

   Bake until golden

   Bake until the topping is deeply golden and the filling is bubbling at the edges, about 25 minutes. Remove from the oven and let rest at least 20 minutes before serving. These are better at room temperature than hot from the oven. The flavors integrate as they cool.

8. 8

   Serve properly

   Transfer to a serving platter or serve directly from the baking dish. Drizzle with additional olive oil. These are meant to be eaten as antipasti, before the meal begins, at a table where people reach and share. They need no accompaniment, though crusty bread to catch the juices is not unwelcome.

Chef Tips

• •Salt-packed capers have superior flavor to those brined in vinegar. Rinse them thoroughly under cold water, then soak for 10 minutes. Their floral, intense character is worth the extra step.
• •Castelvetrano olives, bright green and buttery, are correct here. Avoid kalamata or other strong-flavored varieties that would overpower the balance.
• •Toast the pine nuts in a dry skillet over low heat before adding to the filling. Watch them constantly. They go from golden to burnt in seconds, and burnt pine nuts are bitter and useless.
• •These keep beautifully for two days in the refrigerator. Bring to room temperature for an hour before serving. The flavors deepen overnight.

Advance Preparation

• •The eggplant can be roasted and scooped one day ahead. Refrigerate the shells and flesh separately.
• •The filling can be made completely one day ahead and refrigerated. Bring to room temperature before stuffing.
• •Fully assembled stuffed eggplant can be refrigerated overnight and baked the next day. Add 5 minutes to the baking time if starting cold.
• •Baked eggplant keeps two days refrigerated. Serve at room temperature or rewarm briefly at 350°F.

Frequently Asked Questions

Nutrition Information

1 serving (about 200g)