Grilled Stuffed Eggplant

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Andrea's Recipes

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Ingredients

2 eggplants, about 6 ounces each

5 tablespoons olive oil

salt

fresh ground black pepper

1 small onion, finely chopped

1 to 2 anchovy fillets (optional)

1/4 cup (28 g) pine nuts

1-3/4 pounds (~800 g) ripe red or yellow tomatoes (about 3 large), finely chopped

1/2 cup (25 g) plain bread crumbs

1/3 cup (~14 g) finely chopped fresh basil or mint leaves

1/4 cup (~25 g) packed freshly grated Parmesan or crumbled feta cheese

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