Baked Eggplant With Sweet Corn

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.

• Ready In: 1 hr 45 mins
• Serves: 4

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.