Baked Stuffed Eggplant
|Onion||1 , finely chopped|
|Chopped ham||250 Milliliter|
|Grated cheese||60 Milliliter|
|Crushed potato chips||125 Milliliter|
Parboil whole, unpared eggplant for 10 minutes.
Cut in half lengthways.
Scoop out pulp, leaving a 2.5 cm (1-inch) wall.
Cut pulp in small pieces.
Saute onion in butter.
Combine with eggplant pulp, ham and beaten egg.
Fill eggplant skins, top with cheese and potato crisps.
Bake in a moderate oven for 35 minutes.