- One large eggplant. When choosing get one with a small ring at its end instead of a line. These will have a lot lesser seeds.
- 2-3 tomatoes, finely diced.
- 1 onion, finely diced.
- Grated cheese.
- Any greens like spinach or malabar spinach. I used Water Amaranth (local name is Ponnaganti)
- Pepper as per taste.
First prep the egg plants. Cut into two halves. Then peel about 1 cm of the skin from the center. This will give it a stable base while baking. Scoop out the seeds and flesh from the middle. There must be about a cm of eggplant left in the shape of a boat. Salt the boats and keep them aside. Chop the removed part of the eggplant.
Heat a tablespoon of olive oil. Add the onions, tomatoes and the left over eggplant. Saute on high heat till everything has softened. Season with salt and pepper. Its done when the volume is half of what it was when you started. Let it cool down.
Wash out the salt from the eggplant boats. Wipe them dry. Coat the outside with olive oil. Fill the boat with the cooked vegetables. Grate cheese on it. Bake in a preheated oven at 180C for 35 mins. Let it rest at least 10 mins, before serving.
There will be some left over vegetables in the pan. Add some more oil to it. Saute the greens in this, till they are well cooked. Check and add a little salt or pepper if you want. A touch of chilly flakes is always a good idea.
Plate it and enjoy a super healthy meal.