While traveling through Puglia, Italy, this summer, researching and writing about their delicious and healthy cuisine, I was especially taken with these vegeta
rian poplette. Crusty on the outside and creamy on the inside, they are delectable little bites of flavor: garlic, mint and basil, cheese and eggplant. In no more time than it takes to make traditional MEATballs, you can assemble these. The recipe comes to me compliments of Anna Maria Chirone Arno, but I have been able to adapt it for a two person serving by using one large eggplant and one egg, 3/4 cup of cheese. Go hefty on the dried spices. Serve with a plate of orecchiette and you will swear you were in Puglia. Well, wishful thinking anyway. Buon appetito!