Remove the stem and end of one large eggplant, then cut in half lengthwise. Use the point of the knife to score the flesh in a criss-cross pattern. Sprinkle liberally with salt, wait 30mins, then squeeze the saltwater from the eggplant and pat dry (skip this step if using the longer, thinner Chinese or Japanese eggplant) [source].
Preheat oven to 400 F. Brush the flesh of the eggplant with olive oil and bake face-down for 35-45mins, until tender.
Meanwhile, mince garlic and dice onion. When eggplant is cool, scoop out some of the flesh from the shells, and chop as well.
Pan fry the garlic and onion, and then add ground beef and cook until browned. Add the eggplant flesh and some tomato/red pasta sauce to the mixture.
Finally, scoop the beef mixture into the eggplant ‘boats’ and serve.
Verdict: Enormous. Half a globe eggplant will make an entree-sized meal. Pretty tasty but frankly not quite worth all the effort, especially if you’re stuck with the annoying form of eggplant.