Baked Eggplant Stuffed with Sourdough Crumbs, Pecorino, Garlic, Anchovies and Mint Post navigationPrevious post: Apricot Jam Breakfast Labne with Roasted Granola & FruitNext post: Baked Ham with Quince & Rosemary Glaze Leave a Reply Cancel replyYour email address will not be published. Required fields are marked *Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.