Baked Eggplant with Sweet Corn

Serves 4

• 2 eggplants

• 2 teaspoons salt

• 1 ounce butter

• 1 onion, chopped

• 1 clove garlic, 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 or Cheddar cheese, grated

• Foil

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 degrees. Heat the butter in a pan, add the onion and fry until soft. Add the eggplant flesh, garlic, 2 tablespoons 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 degrees for 30 minutes.

Source: Aubergines.org