Baked Eggplant With Sweet Corn

• 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 375u0b0F
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 375u0b0F for 30 minutes.
12. Serve immediately.

eggplants, salt, butter, onion, garlic, vegetable stock, tomatoes, chives, sweetcorn, salt, breadcrumbs, edam cheese

Taken from www.food.com/recipe/baked-eggplant-with-sweet-corn-235193 (may not work)