• 1 small eggplant

  • 1 ear of sweet corn

  • 1 onion, chopped

  • 1 garlic clove, minced

  • 4 ½ tsp canola oil

  • 2 TB minced fresh parsley

  • ½ tsp salt

  • ¼ tsp oregano

  • ¼ tsp pepper

  • ½ c. water

  • 1/3 c. shredded cheddar cheese


  1. Preheat oven to 350 degrees. Cut eggplant in half lengthwise; remove pulp, leaving a 1/4” shell. Cube removed pulp and set the shells aside. Cut corn off of the cob.

  2. In a large nonstick skillet, saute eggplant pulp, corn, onion, tomato and garlic in oil until onion is tender. Stir in seasonings. Spoon mixture into reserved shells. Place in an ungreased 11×7” baking dish; pour water into dish.

  3. Cover and bake 25-30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 more minutes or until cheese is melted.

Serves 2

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