Baked Eggplant With Sweet Corn

Total Time
1hr 45mins
Prep 1 hr 15 mins
Cook 30 mins

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 Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a