Baked Eggplant With Sweet Corn

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READY IN: 1hr 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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