I've finally cracked the eggplant

I received a great cookbook for Christmas (from the lovely Bob and Bel, cheers bro and very-soon-to-be-sis-in-law) called "Greek Cookery from the Hellenic Heart" by George Calombaris of Masterchef fame.  It has beautiful silver-edged pages and a blue ribbon page marker, and is filled with rustic peasant-style recipes.  I remember when it arrived via post at my apartment and my sister and I read it as we waited for dinner to cook, and how we were both drawn to an eggplant dish that sounded divine.  I've cooked it a few times and have been playing around with the ingredients, as George's recipe is quite light on flavour, and I've now found a combination of flavours that I'm satisfied with... including anchovies, which goes to show how the trends I noticed in my previous blog are continuing, ha.

Melitzana or Eggplant and Tomato Bake

Serves 4.  I've also made a version without anchovies with feta crumbled on top instead of pecorino, as per the picture.  I'll put the recipe up for the potato dish at the back some time soon.

4 medium eggplants
2 tablespoons olive oil (or you could use olive oil spray)
2 brown onions, diced
4 tablespoons olive oil
4 cloves garlic, sliced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 cup tinned tomatoes
3 tablespoons parsley, shredded
80g anchovies (1 small can), drained and roughly chopped (optional)
Salt and pepper
Grated pecorino or parmesan (or feta if you are making the anchovy-less version)
300ml water

1. Slice the eggplant in half lengthways and score the flesh without breaking the skin.  Rub or spray flesh with olive oil and roast at 200 degrees until almost cooked ( I find this takes around half an hour in my oven).

2. Once cool enough to handle, scoop out half the flesh, reserving the shells.

3. Saute onion in olive oil until tender.  Add garlic, cumin, oregano and reserved eggplant flesh.  Cook for two minutes.

4. Stir in the chopped tomatoes, parsley and anchovies (if using), then season with salt and pepper.

5. Place eggplant shells into a tray, fill with the mixture, and top with the cheese.  Add water to cover the bottom of the tray and bake at 200 degrees for 20 minutes.