Walnut-Stuffed Eggplant - eggplants

Method

• Halve eggplants lengthwise, and scoop out flesh and seeds, leaving 1/2-inch-thick edges on eggplants shells.
• Cut scooped-out flesh into 1/2-inch pieces, and set in colander.
• Sprinkle eggplant pieces and inside of eggplant shells with salt.
• Let stand 25 to 30 minutes, or until beaded with moisture.
• Rinse eggplant shells and pieces in cold water, and pat dry.
• Bring large pot of salted water to a boil.
• Drop eggplant shells in water, and simmer 5 to 8 minutes, or until barely tender when pierced with fork.
• Drain in colander, cool, and pat dry.
• Meanwhile, heat 1 Tbs.
• olive oil in large skillet over medium-high heat.
• Saute onions 3 minutes, or until translucent.
• Add eggplant pieces, tomatoes, walnuts, cinnamon, oregano, and 1/4 cup water.
• Season with salt and pepper, if desired.
• Cook 8 minutes, or until vegetables are softened and browned, stirring occasionally.
• Preheat oven to broil.
• Toss breadcrumbs with 4 tsp.
• olive oil in bowl.
• Brush each eggplant shell with 1/2 tsp.
• oil, and place cut-side up on baking sheet.
• Broil 5 minutes, or until tender and starting to brown.
• Reduce oven heat to 375F.
• Divide filling among eggplant shells.
• Sprinkle each stuffed eggplant with breadcrumb mixture, and top with feta cheese.
• Bake 35 minutes, or until heated through and browned on top.
• Serve with lemon wedges, if using.