2 large eggplants
Extra virgin olive oil
1/2 brown onion
1 cup cottage cheese
1 1/2 cups light cheese
1/2 cup Parmesan cheese
1 cup basil + extra to serve
1 can mixed herb diced tomatos
1 tbsp tomato paste
1/4 cup water
1/4 cup bread crumbs
Lots of mixed herbs
Salt and pepper
INSTRUCTIONS:
INGREDIENTS
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Preheat your oven to 200°C (390°F).
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Cut the eggplants in half and scoop out the centers, dicing the flesh like a mango. Set the scooped eggplant aside in a bowl, then place the eggplant halves cut-side up on a lined baking tray.
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Drizzle olive oil over the eggplants, rub it in, and sprinkle with mixed herbs.
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Bake in the oven for 30 minutes or until the centers are soft and easily pierced with a fork.
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While the eggplants are baking, heat a drizzle of olive oil in a pan and sauté the onion until translucent. Add the diced eggplant and cook for 5-10 minutes, until soft.
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Stir in the basil, cottage cheese, three-quarters of the can of diced tomatoes, tomato paste, and water. Mix well and let it simmer until the eggplant is fully cooked.
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In a small bowl, combine the breadcrumbs with salt, pepper, and 1 teaspoon of mixed herbs.
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Once the eggplants are done, carefully remove them from the oven. Spread the remaining diced tomatoes on the bottom of the tray, then place the eggplant halves back in.
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Fill each eggplant half with the cheese mixture and top with the breadcrumb mixture and any leftover cheese.
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Bake on the grill setting for 10 minutes, or until the cheese is melted and the top is slightly crispy.