Yield: 2 generous portions Ingredients: For the stuffed eggplants  4 baby eggplants (approximately 3″ long would be considered large for ‘baby’ eggplants) 1/2 cup cooked chickpeas, chopped 1/4 cup yogurt 1/4 cup feta cheese, crumbled 2 tablespoons chopped oil-cured Moroccan black olives 1 tablespoon pine nuts, toasted 1 tablespoon chopped preserved Meyer lemons 1 tablespoon…