Stuffed Eggplants

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.