Baked Eggplant with Sweet Corn
Cut eggplants in half lengthways, slash the flesh and sprinkle with the salt. Place, cut side down, on a plate and let sit for 1 hour. Rinse and drain, then remove and chop the flesh, reserving the skins.
2 teaspoons salt
1 ounce butter
1 onion, chopped
1 clove garlic, crushed
2/3 cup vegetable stock
3 tomatoes, skinned and chopped
1 tablespoon chives, chopped
2 tablespoons sweetcorn
salt and pepper
1 ounce breadcrumbs
1 ounce Edam or Cheddar cheese, grated
Preheat oven to 375°F. Heat the butter in a pan, add the onion and fry until soft. Add the eggplant flesh, garlic, 2 tablespoons stock, tomatoes, chives, sweet corn, salt and pepper to taste; cook until soft. Stuff into the eggplant cases. Place eggplants in a shallow ovenproof dish. Mix the breadcrumbs and cheese and sprinkle over the eggplants. Add remaining stock to the dish, then cover with foil. Bake at 375 for 30 minutes.
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