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 dont 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

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