Baked Eggplant with Cheese and Nuts

Charmaine Lu -
  • 4 large eggplants, halved and flesh scored
  • 2 chopped garlic cloves
  • 1 diced onion
  • 6 diced tomatoes
  • 1 sprig each rosemary and thyme
  • Olive oil
  • 60g chopped walnuts
  • 50g toasted fresh white breadcrumbs
  • 200g grated cheddar
  • Preheat the oven to 200C. Place the eggplant halves on a baking tray, cut-side up, and drizzle with oil and seasoning. Bake for 30 mins to soften. Meanwhile, fry the onions and garlic in some oil to soften, then stir in the tomatoes and chopped herbs.
  • Remove the eggplants from the oven and scoop out the soft flesh, reserving the skins. Chop the eggplant flesh and add to the tomato mixture along with the nuts. Season well, mix together and spoon into the eggplant skins to stuff. Cover with grated cheese and breadcrumbs, then cook for another 10 mins in the oven or until the cheese is melted and the breadcrumbs are crisp. Serve with a tomato sauce or chips.
45 mins
8 serving