This is not what the book intends, the aubergine shells did not come out crispy and could in no way be filled so much as they could be draped into a lasagne dish. So I took inspiration from this new physical form and created a sort of lasagne. Flexible in that it can be a sauce with other things or a sort of stew on its own.
Oo, also cheddar is not the suggested cheese, but used here it was fine. I do think the nuttiness of gruyere would be a benefit, however.
From Aegean, by Marianna Leivaditaki, pg. 118