Back in the late 1970s I used to make a stuffed eggplant dish called Iman Biyaldi (the spelling varies). The cookbook I originally got it from called for making a stuffing of onions, tomatoes and various spices, then making vertical slits in the eggplant and cramming the stuffing in (which is harder and messier than it sounds). It made a very good cold salad after baking, since when it was sliced the eggplant pieces with the filling made nice rounds on the plate. I still have most of my cookbooks from that time, and while some of them have the recipe not a one calls for the stuffing-filled slits: they all have the eggplant cut in half, partially hollowed, then stuffed.
Has anyone else heard of making slits in a vegetable to stuff it?