Baked Eggplant with Sweet Corn

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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.


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