Prep 30 mins
Cook 30 mins
My mother first made these when she decided we all had to eat more healthy food. Years later I decided to cook them at University for myself and my flat-mates. They were very impressed. I once met a woman in a supermarket who stared helplessly at a pile of fresh eggplants on special offer. “They look great,” she said, “but what on earth can you cook with eggplants??” I could think of at least five things… this was one of them.
- 1 large eggplant
- 1 hard-boiled egg
- 1 small onion
- 1 large garlic clove
- 1 tablespoon fresh dill
- 1 tablespoon fresh thyme
- 1 tablespoon fresh coriander
- 1⁄2 teaspoon salt
- 1 pinch pepper
- 1 pinch ground coriander
- 50 g mild cheddar cheese (you can also use medium cheddar)
- Cut the eggplant along its length into two long halves, then carefully cut out as much as you can of the flesh until you have two little boats (be careful not to cut out too much though). Season each boat with a little salt and let it stand while you prepare the filling.
- Cut the eggplant into little cubes then season with a little salt and leave to stand while you prepare the other ingredients. Finely chop the onion and crush the garlic. Chop the boiled egg into little cubes and the herbs as finely as you can without turning them into puree.
- Fry the onion until almost golden, then add the eggplant and the garlic. Once the eggplant is cooked, add the egg, herbs, pepper, coriander and salt to taste.
- Lightly fry the outer coating of the eggplant boats for a few seconds then fill them with the stuffing. Grate the cheese over them.
- Place the stuffed eggplants into a small oven dish with about 3 tablespoons of water in the bottom (this will keep the eggplant moist). Cover with aluminum foil and place in a preheated oven at 250 degrees (Celsius) for 30-40 minutes.
- Best served with boiled potatoes with butter and lots of parsley.