Baked Eggplant

Directions

1. 1
   Scoop out some of the flesh from the eggplants and set aside.
2. 2
   Fry the onion in a splash of olive oil and add the eggplant flesh, breadcrumbs and season to taste.
3. 3
   Remove from heat and add the pine nuts and currants, mixing through to combine.
4. 4
   Remove mixture from pan and set aside.
5. 5
   Heat 2tbsp oil in pan; add the eggplant halves and fry gently until softened, keeping their shape intact.
6. 6
   Remove from pan and drain on paper towel.
7. 7
   Place the eggplant halves cut-side up in an ovenproof dish.
8. 8
   Fill each with mixture.
9. 9
   Pour tomato sauce over top.
10. 10
    Bake in oven at 180C for 30-40 minutes.
11. 11
    Serve with a green salad.