Stuffed Eggplants

Trim off the stem and slice each eggplant in half lengthwise, scoring the flesh in a crosshatch pattern (leave the skin intact).

Lightly salt the eggplants and arrange them on a baking sheet. Brush with oil and roast in the oven at 200°C (400°F) until tender.

Check for doneness by pressing the flesh with a fork; it should easily give way.

While the eggplants are roasting, make the filling: combine the meat, onion, hot pepper, herbs, salt, pepper, and breadcrumbs. Be sure to add cold water—the breadcrumbs will absorb it, keeping the filling juicy rather than tough.

Take the finished eggplants out, press down the centers with a spoon, and mound the meat filling generously on top.

Brush the top with oil and sprinkle with breadcrumbs for a crispy crust.