CREOLE STUFFED EGGPLANTS

Steps:

• 1. Preheat the oven to 400˚F. 2. Cut the eggplants in half and hollow out the centers, leaving a 1/2-inch thick shell. Coarsely chop the scooped-out pulp and set aside. Rub the halved shells, inside and out with 1/2 cup of the olive oil, and place them in a baking dish. 3. Bake the eggplant shells until just soft, about 15 minutes. Set them aside. Lower the oven temperature to 325˚F. 4. Heat the tablespoon of oil in a large, heavy saucepan over medium heat. Add the flour and cook, stirring until peanut butter-coloured, about 10 minutes. Add one-fourth of the chopped onion, the chile pepper, and the lovage, and sauté for about 2 minutes. Add the garlic, the remaining 1/2 cup of olive oil and the reamining chopped onion. Cook until the onion is soft, about 7 minutes. 5. Lower the heat to medium and add the totato, hot sauce, Worchestershire sauce, fish sauce, salt, black pepper, and about 2 tbsp water - enough to make a thick suace-like consistency. Cook for 2 minutes. Add the reserved eggplant plulp, and cook until all the ingredients have softened, about 5 minutes. 6. Add 1/2 cup of the bread crumbs and 3 tablespoons of the cheese. Take the pan off the heat. 7. Beat the egg white lightly in a bowl, and combine it thoroughly with the stuffing mixture. Stuff the eggplant halves, and dust the tops with the remaining bread crumbs and the remaining cheese. 8. Bake until cheese and bread crumbs have browned, 15 to 20 minutes. Serve immediately.