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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Eggplants are ideal for stuffing, this is a tasty filling meal. Serve with sauted potatoes and a salad. Ingredients:
2 medium eggplants |
100 g smoked ham |
75 ml olive oil |
1 1/2 tablespoons butter |
1 medium zucchini, sliced |
1 tablespoon flour |
300 ml milk |
50 g grated cheese |
2 teaspoons creamed horseradish |
salt and pepper |
4 tablespoons breadcrumbs |
1 tablespoon chopped parsley |
2 tablespoons grated parmesan cheese |
Directions:
1. Slice eggplants in half lengthways.
2. Carefully scoop out flesh without breaking the skin.
3. Cut flesh and ham into small cubes.
4. Heat 3 tablespoons oil in frying pan.
5. Add eggplant shells and fry over a gentle heat until they begin to soften.
6. Drain on paper towels.
7. Add remaining oil to pan, saute the eggplant flesh for 5 minutes until lightly softened.
8. Remove from pan and drain on paper towels.
9. Melt 1/2 tablespoon butter in sauce and cook ham for 2 minutes.
10. Add zucchini to pan and saute for 1 minute.
11. Remove zucchini and ham and add remaining butter to pan.
12. When melted, stir in flour and milk and bring to boil, stirring to make a smooth sauce.
13. Stir in three quarters of grated cheese, horseradish and seasoning.
14. Prehat oven to 200C/400F.
15. Mix together eggplant flesh, ham and zucchini and spoon mixture into the eggplant shells.
16. Pour a little sauce over each then top with breadcrumbs mixed with remaining cheese and parsley.
17. Sprinkle with parmesan cheese.
18. Bake for 20- 25 minutes or until golden.
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