4 plump eggplants
1 medium onion, chopped
2 Tbs. olive oil
1/4 cup water
1/2 vegetable bouillon cube
2 Tbs. ground raw almonds
1 garlic clove, finely chopped
1/2 tsp. thyme
4 Tbs. grated Parmesan cheese
1. Wash eggplants and cut in half lengthwise.
2. Cut out all of the inside, leaving a thin layer of eggplant inside the skin.
Save the inside.
3. Put shells in greased baking dish.
4. Chop up the eggplant.
5. In saucepan, saute onion in oil until soft.
6. Add 1/4 cup water, eggplant and bouillon cube; cook on medium heat until eggplant becomes soft. Mash with fork until it becomes a pulp. Add a little more water if mixture is too dry.
7. Add ground almonds, garlic and thyme and cook for 1-2 minutes. Remove from heat.
8. Add cheese and stir well.
9. Spoon mixture into eggplant shell.
10. Bake covered in a preheated oven of 375 F/190 C for 30 minutes. Uncover and bake a further 10 minutes or until cheese is nicely melted and golden.
Fat content: Each serving has about 11g of fat.