Ingredients
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2 Eggplant
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1 large Tomato
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7 oz (200 g sharp (strong) Cheddar Cheese
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4 oz (110 g) Ham
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6 oz (170 g) Onion
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2 tbsp fresh Parsley
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Sea Salt
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ground Black Pepper
Directions
Steps
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1
Done
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Cut the eggplants in half lengthwise and scoop out the flesh with a spoon, leaving a ¼” thick shell. This can be a tad tricky eggplant is a bit slippery when you first press the side of the spoon into it but if you take it slowly and firmly you should be fine. If you rush this bit you’ll end up with a mangled shell, which is not the goal. |
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2
Done
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Chop the eggplant flesh into small pieces and place in a bowl. Add the tomato, 3 oz. / 85 g of the grated cheese, ham, onion, parsley, salt, and pepper, and mix until thoroughly combined. |
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3
Done
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Place the eggplant shells in a baking dish use one into which they fit snugly so they don’t collapse during baking and then pile the veggie cheese mixture evenly amongst the shells. |
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4
Done
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Sprinkle the remaining 4 oz. / 110 g grated cheese evenly over the filled shells and cover the dish with foil, being careful not to let the foil touch the cheese. If the foil touches the cheese, when you lift the foil off you will find that the cheese has melted to it and you’ll have no cheese on your eggplants. I suspect you’d rather it be on the eggplants. |
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5
Done
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Bake in an oven at 400F for 20 minutes, then remove the foil (hopefully without the cheese) and bake for a further 10 minutes. |
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6
Done
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If necessary, broil (grill) for 2 minutes until the cheese is golden and bubbling. |
