You are here

Cheese Stuffed Aubergines Eggplants

Ingredients
  Aubergines 2 , stalks removed and cut in half lengthways
  Fresh white breadcrumbs 3 Ounce
  Onion 1 , peeled and grated
  Cheddar cheese 6 Ounce, grated
  Honey 2 Teaspoon
  Soy sauce 2 Teaspoon
  Vinegar 1 Teaspoon
  Egg yolk 1
Directions

GETTING READY
1) Preheat the oven to 400°F.
2) Remove the flesh from aubergine by scooping out and chop finely.

MAKING
3) In a bowl, place the chopped aubergine with breadcrumbs, onion and 1 1/4 cups of cheese, honey, soy, vinegar and yolk.
4) Stir the breadcrumb mixture to incorporate well.
5) Stuff the filling evenly between the aubergine shells.
6) Arrange the shells in an ovenproof dish and dredge with remaining cheese.

FINALIZING
7) Wrap the dish with foil and bake in the oven for 30 minutes.
8) If you wish to freeze the dish, then do so at this stage. Wrap the cooled aubergine shell individually in foil.
9) Put it in freezer bag, seal, label and freeze.

SERVING
10) Serve hot garnished with chopped parsley if desired.
11) If using frozen aubergine, place the foil-wrapped aubergines in an ovenproof dish and reheat from frozen in a preheated moderate oven at 350°F for 25 minutes.
12) Remove foil and cook for a further 15 minutes.
13) Serve as mentioned in step 10.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

Rate It

Your rating: None
4.143335
Average: 4.1 (15 votes)