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Baked Onions Stuffed With Eggplant Recipe

Ingredients

How to make it

  • Remove outer dry skin from onions, leaving the ends intact.
  • Bring a large pot of salted water to boil and simmer the onions 15 minutes or until partially soft. Remove with a slotted spoon.
  • Preheat oven to 200°C/400°F.
  • Cut onions in half and, working with a melon baller or small spoon, scoop out all but the outer 2-3 layers, keeping ends intact.
  • Chop the onion finely and the eggplant coarsely; press the garlic.
  • In a medium frying pan, heat the 3 TBS oil and fry the onion, eggplant and garlic 5 minutes or until starting to get soft.
  • Add the chopped tomato, pine nuts and seasonings.
  • Continue cooking until relatively soft but not mushy, and all liquid has evaporated.
  • Remove from heat and stir in cheese.
  • Place onion "cups" in a high-sided baking pan, slicing as little off the bottoms as you can in order for them to stand upright.
  • Fill with mixture and bake 15-20 minutes until hot and browned.

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The Cook

hollyeats Shaftesbury, UK

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