• 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
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.