Mon Oncle and Stuffed Globe Eggplants

"I see you noticed my hat."
"Yes, do you still use the same milliner?  My head is so difficult to fit."
"Nonsense."

That is the answer I always wanted to give when the customers would use the size or shape of their heads as an excuse not to wear a hat.  And that is why you visit a real milliner.  I heard this little exchange in the French movie, "Mon Oncle" by Jacques Tati.  If you haven't seen his films, they are charming.  My particular favorite is "Playtime".  And "Mon Oncle" is a delightful look at mid-century modern in its day.

If you have a very large head or the opposite, it can be difficult to find a mass produced hat that looks good because they just don't fit.  Whenever someone tells me they don't look good in hats I always say, you just haven't found the right hat or have had one especially made for you in the correct size and a flattering style.  Of course, as a milliner, I also look at the shape of their face, hairstyle, volume of hair and consider their personal style.  Then you have a repeat customer that you have gotten to know and suddenly they wear hats!

I will now compare heads and globe eggplants.  Both are round and come in small and large sizes.  Although I would never consider stuffing and baking a head, eggplants are delicious prepared this way.  Again I consulted Chez Panisse Vegetables and this is my version of their recipe.

Stuffed Globe Eggplants

serves 4 heads

2 large globe eggplants or 4 small ones
1 cup cooked rice
1 cup grated sharp cheddar cheese
1/4 cup chopped olives
2 tbs. capers
6 anchovy fillets, chopped
1 small fennel bulb, diced
2 tbs. chopped fennel fronds
1 tbs. chopped sweet marjoram
2 tbs. chopped parsley
1 tsp. salt
2 tbs. olive oil


Cut the stems off the eggplants and cut them in half, cutting so you have the deepest bowls for the stuffing.  Scoop out the pulp leaving about 1/4" of flesh.  I found if you use a paring knife and cut around the inside 1/4" from the flesh, then score the pulp in a crisscross design (without piercing the flesh with the knife), it is easier to scoop out.  Place the hollowed out eggplant bowls cut side up in a baking dish and drizzle with olive oil.  


Chop up the pulp and mix together with the rest of the ingredients.  Fill the eggplant bowls with the stuffing, mounding it up until you have all the stuffing distributed evenly.  Drizzle with a little more olive oil, cover loosely with foil and bake in a pre-heated 350 degree oven for 1 hour.  Uncover for the last 5 minutes so the tops are lightly browned.


This is a great side dish or lunch served with a green salad.  Just eliminate the anchovies for a vegetarian version.  The eggplant flavor is very subtle when combined with all these Mediterranean ingredients, except for the cheese which gives it a buttery taste and helps hold the stuffing together.

My husband declared it the best eggplant dish he had ever had and judging from the comments while he was eating, I believe him!

To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.