Title: Berenjeno Relleno Con Queso (Stuffed Eggplant
Categories: Jewish Israel Turkey Cheese
Yield: 6 Servings

6	sm	(2 lbs) eggplants
2	ts	Salt
3	tb	Corn or olive oil
1/4	lb	Feta cheese, broken up into small pieces
1/2	lb	Farmer cheese, pressed gent- ly to remove excess liquid
2		Eggs, beaten
4	tb	Tomato paste
1	sl	(abt 3/4 c) white bread, soaked in milk & squeezed dry
1/4	ts	Pepper
1/8	ts	Paprika
1	ts	Sugar
1/2	ts	Dried oregano
1/4	c	Water

This meatless dish has an appealing dairy consistency that Jews favor. It may be prepared several hours in advance and then baked just in time for dining.

1. Trim off the stems of the eggplants. Cut the eggplants lengthwise into halves and scoop out most of the pulp, leaving a 1/4-inch thick wall. Sprinkle the shells and pulp with the salt and let stand for 1/2 hour. Gently squeeze the pulp to remove the liquid; rinse the shells with cold water and dry well, using paper towels.

2. Heat 2 tablespoons of the oil in a skillet and stir-fry the pulp over moderate heat for 2 minutes. Cool the mixture. Add the feta and farmer cheeses, eggs, 1 tablespoon of the tomato paste, the bread, pepper, and paprika. Mix well. Fill the eggplant shells with the mixture.

3. Prepare a sauce with the remaining tomato paste, the sugar, oregano, and water. Simmer over low heat for 5 minutes. Spoon over the tops of the stuffed eggplant.

4. Oil a heatproof glass or metal baking dish with the remaining 1 tablespoon of oil, arrange the eggplants in it. Bake in a preheated 350 degrees F oven for 30 minutes. Serve warm. Serves 6 with other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas

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