Eggplant "coucharas"

Yield: 6 To 8

Ingredients:

2 md Eggplants (smooth skin)
3 cl Garlic mashed
3 Eggs beaten
2 1/2 c Grated cheddar cheese
1/4 c Matzo or bread crumbs
2 tb Olive oil

Instructions:

Salt and pepper to taste Freshly-grated nutmeg 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