8 slender eggplants
Kosher Salt to taste
2/3 Cup Fresh Grated Pecorino Cheese
¼ Cup Fresh Basil Leaves, finely chopped
Fresh Ground Black Pepper to taste
½ Cup Olive Oil
Drizzle of Extra Virgin Olive Oil

Slice each eggplant length-wise about ½ way through. Partially hollow them out using a small spoon. Carefully pry open each one and sprinkle a little salt into the cavity. Let them sit for about 30 minutes on a plate, then pat dry the insides.

In a small mixing bowl combine the pecorino, basil and pepper. Stuff each eggplant equally with this. Close each eggplant, using a toothpick if necessary.

In a heavy skillet, heat the olive oil over medium-high heat. Cook the eggplants until they are soft, about 25 minutes, then transfer to serving platter. Drizzle with a little oil and let sit 10 minutes before serving.