Baked Eggplant With Sweet Corn Recipe

Name: Baked Eggplant With Sweet Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants; 2 teaspoons salt; 1 ounce butter; 1 onion, chopped; 1 garlic clove, 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 cheese or 1 ounce cheddar cheese, grated

Servings: persons

2 eggplants
2 teaspoons salt
1 ounce butter
1 onion, chopped
1 garlic clove, 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 cheese or 1 ounce cheddar cheese, grated

1
Cut eggplants in half lengthways, slash the flesh and sprinkle with the salt.
2
Place, cut side down, on a plate and let sit for 1 hour.
3
Rinse and drain, then remove and chop the flesh, reserving the skins.
4
Preheat oven to 375u00b0F
5
Heat the butter in a pan, add the onion and fry until soft.
6
Add the eggplant flesh, garlic, 2 Tbs. stock, tomatoes, chives, sweet corn, salt and pepper to taste; cook until soft.
7
Stuff into the eggplant cases.
8
Place eggplants in a shallow ovenproof dish.
9
Mix the breadcrumbs and cheese and sprinkle over the eggplants.
10
Add remaining stock to the dish, then cover with foil.
11
Bake at 375u00b0F for 30 minutes.
12
Serve immediately.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 eggplants, 2 teaspoons salt, 1 ounce butter, 1 onion, chopped, and more.

Yes, Baked Eggplant With Sweet Corn falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Eggplant With Sweet Corn

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