Stuffed Eggplant Recipe

Ingredients : Serves 4

2 large eggplants (aubergines), halved

45 ml/3 tbsp olive oil
2 garlic cloves, crushed
1 onion, chopped
4 tomatoes, skinned, seeded and chopped
250 ml/8 fl oz/1 cup Vegetable Stock
225 g/8 oz soya granules
175 g/6 oz/0.75 cup low-fat quark
30 ml/2 tbsp tomato puree (paste)
5 ml/1 tsp chopped basil
5 ml/1 tsp dried oregano
15 ml/1 tbsp snipped chives
15 ml/1 tbsp chopped parsley
2 eggs, beaten
100 g/4 oz/1 cup Emmental (Swiss) cheese, grated
Salt and freshly ground black pepper

Method :

Cook the eggplants in boiling salted water for 5 minutes, then drain. Scoop out a little of the flesh to make a boat shape, and crop the flesh. Heat the oil and fry (saute) the garlic and onion until soft but not brown. Add the chopped eggplant, tomatoes and stock, bring to the boil, cover and simmer for 5 minutes. Prepare the soya granules according to the instructions on the packet. Mix with the quark, tomato puree, herbs, eggs and cheese and season to taste. Place the eggplants cut-side up in an ovenproof dish. Spoon the mixture into the hollows, piling the rest on top. Pour over the tomato sauce and bake in a preheated oven at 200°C/400°F/gas mark 6 for 20 minutes. Serve immediately.