Corned Beef and Swiss Stuffed Eggplant

Corned Beef and Swiss Stuffed Eggplant is a delicious and hearty dish that is perfect for any occasion. This dish is a great way to use up leftover corned beef and turn it into a delicious and satisfying meal. The combination of tender eggplant, savory corned beef, and melted Swiss cheese is sure to please even the pickiest of eaters.

To make this dish, you will need the following ingredients per serving:

- 1 small eggplant
- 1/4 cup cooked corned beef, chopped
- 1/4 cup shredded Swiss cheese
- 1 tablespoon olive oil
- Salt and pepper to taste

To start, preheat your oven to 375°F. Cut the eggplant in half lengthwise and scoop out the flesh, leaving about 1/4 inch of flesh around the edges. Brush the eggplant halves with olive oil and season with salt and pepper.
Next, mix the chopped corned beef and shredded Swiss cheese together in a bowl. Spoon the mixture into the eggplant halves, packing it down tightly. Place the stuffed eggplant halves on a baking sheet and bake for 25-30 minutes, or until the eggplant is tender and the cheese is melted and bubbly.
Once the eggplant is cooked, remove it from the oven and let it cool for a few minutes before serving. The dish should be served hot and can be garnished with fresh herbs or chopped vegetables for added flavor and texture.
The Corned Beef and Swiss Stuffed Eggplant is a perfect combination of savory and cheesy flavors that will leave you feeling satisfied and full. This dish is a great way to use up leftover corned beef and turn it into a delicious and satisfying meal. It is a perfect appetizer or main course for any occasion.
Type of dish: Main Course
Main ingredients: Eggplant, Corned Beef, Swiss Cheese