2 medium aubergines (egg plant), stalks removed
2 oz (50 g) ham, chopped
1 tbsp (15 ml) chopped fresh parsley
1 tomato, skinned and chopped
2 oz (50 g) fresh breadcrumbs
2 onion, skinned and grated
salt and freshly ground pepper
175 g (6 oz) English Cheddar cheese, grated
chopped fresh parsley to garnish
2 oz (50 g) ham, chopped
1 tbsp (15 ml) chopped fresh parsley
1 tomato, skinned and chopped
2 oz (50 g) fresh breadcrumbs
2 onion, skinned and grated
salt and freshly ground pepper
175 g (6 oz) English Cheddar cheese, grated
chopped fresh parsley to garnish
method
1. Cut the Eggplants in half lengthways and scoop out the flesh to leave a 0.5 cm (1/4 inch) shell. Roughly chop the flesh.
2. Make the stuffing by combining the ham, parsley, tomato, breadcrumbs, onion, seasoning and 50 g (2 oz) cheese with the Eggplant flesh.
3. Place the Eggplant shells in a baking dish and fill with the mixture. Sprinkle with the remaining cheese. Cover with foil.
4. Bake in the oven at 200°C (400°F) mark 6 for 20 minutes, then uncover and cook for a further 5-1 0 minutes until crisp and golden. Serve hot, garnished with chopped parsley
2. Make the stuffing by combining the ham, parsley, tomato, breadcrumbs, onion, seasoning and 50 g (2 oz) cheese with the Eggplant flesh.
3. Place the Eggplant shells in a baking dish and fill with the mixture. Sprinkle with the remaining cheese. Cover with foil.
4. Bake in the oven at 200°C (400°F) mark 6 for 20 minutes, then uncover and cook for a further 5-1 0 minutes until crisp and golden. Serve hot, garnished with chopped parsley
serving amount
serves 4
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