2 large whole eggplant
1 cup grated mozzarella cheese – low fat if you like
1/4 cup olive oil
2 garlic cloves finely crushed
4 tablespoon chopped fresh coriander leaves – or known as cilantro leaves in US
Preheat oven to 180C. Wash the eggplant and dry with a towel or absorbent paper.
In a mixing bowl add the olive oil, chopped coriander and finely crushed garlic. Adjust with salt and pepper as you like.
Using a small and sharp knife cut lengthwise lines into the eggplant but do not cut all the way through the eggplant. l
Now cut lines on the opposite side to makes cubes. Same here, do not cut all the way though as you do not want to cut the bottom of the eggplant.
Use your finger to gently open the cracks between each eggplant cubes and using a teaspoon insert the garlic olive oil mixture into each cracks.
Proceed the same way to insert the grated cheese. It is a messy process and you have to proceed carefully gently stuffing each cracks with cheese without breaking the eggplant cubes.
Place the stuffed eggplant onto a long piece of thick aluminium foil paper and wrap the eggplant into foil. Leave some space on the top to avoid the foil to stick to the melting cheese. Close very well as you want to keep the moisture into the foil paper papillotte. Using thick foil paper accelerate the baking process keeping the warm into the papillotte.
Bake for 20-25 minutes or until the eggplant is soft and all the cheese is melted and runny.
Remove from the oven and serve on a plate.
Let cool down for 5 minutes before eating as it will be very hot.
You can prepare those eggplant 24 h before and bake them before serving. Simply stuff the eggplant, wrapped in foil and store in the fridge until needed.