Side dish or Entree

Baked Eggplant Stuffed with Pecorino, Anchovies and Mint Recipe

Name: Baked Eggplant Stuffed with Pecorino, Anchovies and Mint Recipe
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 2 x 125g eggplants; 1/2 cup (125ml) Maggie Beer Extra Virgin Olive Oil; Sea salt and freshly cracked black pepper, to season; 20g tinned anchovies, roughly chopped; 2 garlic cloves, roughly chopped; 75g fresh breadcrumbs; 2 tbspn mint chopped; 40g pecorino, finely grated