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Baked Eggplant With Sweet Corn Recipe

Baked Eggplant With Sweet Corn Recipe

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Ingredients:

Serving

Directions:

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.
Preheat oven to 375°F
Heat the butter in a pan, add the onion and fry until soft.
Add the eggplant flesh, garlic, 2 Tbs. 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°F for 30 minutes.
Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	310.19 Kcal (1299 kJ)
Calories from fat	70.97 Kcal
		% Daily Value*
Total Fat	7.89g	12%
Cholesterol	21.55mg	7%
Sodium	7481.33mg	312%
Potassium	710.06mg	15%
Total Carbs	49.41g	16%
Sugars	12.33g	49%
Dietary Fiber	8.14g	33%
Protein	5.3g	11%
Vitamin C	14.1mg	23%
Vitamin A	0.1mg	2%
Iron	6mg	33%
Calcium	90.3mg	9%

Amount Per 100 g
Calories	82.54 Kcal (346 kJ)
Calories from fat	18.88 Kcal
		% Daily Value*
Total Fat	2.1g	12%
Cholesterol	5.73mg	7%
Sodium	1990.81mg	312%
Potassium	188.95mg	15%
Total Carbs	13.15g	16%
Sugars	3.28g	49%
Dietary Fiber	2.17g	33%
Protein	1.41g	11%
Vitamin C	3.7mg	23%
Iron	1.6mg	33%
Calcium	24mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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