Makes 4-6 servings

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4 scallions, trimmed and washed

1 small onion, peeled and minced

3-4 tablespoons olive oil

1 large eggplant

Sea salt, fresh ground pepper

1 pound mixed cultivated or wild mushrooms (oysters, shitake, cremini, button), trimmed and sliced thin

4-5 cloves garlic, peeled and minced

1 teaspoon dried porcini powder,

or 1 tablespoon dried porcini soaked in water till soft and minced

1/4-1/3 cup flavorful vegetable or chicken stock

1 sheet matzo

1 teaspoon minced fresh thyme leaves or 1/4 teaspoon dried thyme

2-3 tablespoons of minced dill, fresh parsley, or cilantro (or a combination)

Herb sprigs and lemon wedges to serve (optional)

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1. Heat oven to 400 degrees. Slice the whites of the scallions and add to the minced onions. Thinly slice the nice part of the greens of scallion and reserve.

2. Heat the oil in a large skillet until shimmering. Add the onions/scallions and saute on medium-low heat until softened and starting to lightly brown.

3. While the onions are cooking, halve the eggplant and using a sharp knife cut around the inside of the skin to leave just ¼ inch of flesh on the skin. Using a spoon, carefully dig out chunks of the eggplant, leaving just enough flesh on the skin on the bottom and sides to allow the shell to hold its shape when stuffed. Cut the scooped-out eggplant into approximately 1/4-inch pieces. They will not be perfect cubes and that is fine.

4. Add the chopped eggplant, and fresh mushrooms to the pan and turn up the heat to medium high. Cook until the eggplant is starting to brown and soften and the mushrooms have released most of their water and are browning. Add the garlic and cook 2 more minutes. Add the porcini powder or rehydrated dried porcinis and vegetable stock. Turn off the heat. Hold the sheet of matza under running water until well-moistened on both sides. Crumble the damp matza into the eggplant-mushroom mixture in small pieces. Add the herbs and minced scallion greens and stir well. Season well with lots of salt and pepper and a bit more olive oil and stock if the mixture is dry. Mound into the eggplant shells. When ready to cook, bake in a well-oiled baking dish lightly covered with foil on a lower shelf in the preheated oven, until eggplant shell is just browning but still holds its shape.

5. If you are not having a meat meal (while celebrating Passover) a crumble of feta, fresh or aged goat cheese, or a bit of Parmesan would be a nice addition just before baking. Garnish with fresh herbs and lemon wedges if desired.

- From Anna Herman

Per Serving (based on 6):

130 calories; 4 grams protein; 14 grams carbohydrates; 5 grams sugar; 8 grams fat; no cholesterol; 92 milligrams sodium; 4 grams dietary fiber.