Stuffed Eggplants

Name: Stuffed Eggplants
Ingredients: 2 medium eggplants; 100 g smoked ham; 75 ml olive oil; 1 12 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

13 ingredients

18 steps

Ingredients

2 medium eggplants
100 g smoked ham
75 ml olive oil
1 12 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.