Eggplants stuffed with onions, plums and walnuts

Ingredients

• 950 g Middle sized eggplant
• 60 ml Water
• 130 ml Home made vegetable stock
• 250 g Plums, stoned and chopped
• 130 g Walnuts, ground
• 2 clove Garlic, chopped
• 1/2 tbsp Pepper, black ground
• 100 g Plum tomatoes, chopped finely
• 150 g Onion, finely chopped

Method

1. Heat oven to 180C.
2. Cut the eggplants in half, removing pulp and reserving shells.
3. Coarsely chop the pulp.
4. Place the eggplant shells, cut-side down in a baking dish.
5. Add water to dish and cover.
6. Bake the eggplant for 12 minutes or until tender.
7. Keep warm.
8. Heat broiler.
9. Spray a non-stick skillet with some cooking oil.
10. Add the eggplant and cook for 7 minutes.
11. Add the onions and cook for 2 minutes.
12. Add the plum tomato, plums, and garlic.
13. Add the stock and cook until liquid evaporates.
14. Remove from heat and stir in the walnuts.
15. Season to taste with black pepper.
16. Stuff the eggplant with prepared mixture.
17. Sprinkle with almonds and broil for 3 minutes or until lightly browned.
18. Serve warm.