Baked Eggplant With Sweet Corn |
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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 4 |
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This dish is delicious! It calls for Edam or Cheddar cheese but I used a combination of both of those with Parmesan cheese. It was great that way! Found it on mealsforyou. Ingredients:
2 eggplants |
2 teaspoons salt |
1 ounce butter |
1 onion, chopped |
1 garlic clove, 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 cheese or 1 ounce cheddar cheese, grated |
Directions:
1. Cut eggplants in half lengthways, slash the flesh and sprinkle with the salt.
2. Place, cut side down, on a plate and let sit for 1 hour.
3. Rinse and drain, then remove and chop the flesh, reserving the skins.
4. Preheat oven to 375°F
5. Heat the butter in a pan, add the onion and fry until soft.
6. Add the eggplant flesh, garlic, 2 Tbs. stock, tomatoes, chives, sweet corn, salt and pepper to taste; cook until soft.
7. Stuff into the eggplant cases.
8. Place eggplants in a shallow ovenproof dish.
9. Mix the breadcrumbs and cheese and sprinkle over the eggplants.
10. Add remaining stock to the dish, then cover with foil.
11. Bake at 375°F for 30 minutes.
12. Serve immediately.
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