Baked Eggplant

1. 1

   Scoop out some of the flesh from the eggplants and set aside.

2. 2

   Fry the onion in a splash of olive oil and add the eggplant flesh, breadcrumbs and season to taste.

3. 3

   Remove from heat and add the pine nuts and currants, mixing through to combine.

4. 4

   Remove mixture from pan and set aside.

5. 5

   Heat 2tbsp oil in pan; add the eggplant halves and fry gently until softened, keeping their shape intact.

6. 6

   Remove from pan and drain on paper towel.

7. 7

   Place the eggplant halves cut-side up in an ovenproof dish.

8. 8

   Fill each with mixture.

9. 9

   Pour tomato sauce over top.

10. 10

    Bake in oven at 180C for 30-40 minutes.

11. 11

    Serve with a green salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.