Baked Eggplant

1 medium eggplant
1 tbsp oil
1 onion, finely chopped
1/2 tsp black pepper
1/2 tsp dried oregano
1/2 cup chopped almonds or cashews
1/2 cup wholewheat breadcrumbs
2 tbsp butter or margarine, melted
2 small cloves garlic, crushed
1/2 cup grated cheddar cheese

Slice stem ends off eggplant half and lengthways and score the flesh. Drop into boiling, lightly salted water for 7 to 10 minutes, or until just tender. Drain well with cut sides downward. When cool, scoop out centre, leaving fairly thick shell that will hold its shape.

Heat the oil and fry the onions over gentle heat until soft and golden. Add the scooped out eggplant, the seasonings, nuts and mix well. Fill the eggplant with the mixture and place in a lightly greased baking dish.

Mix breadcrumbs with the butter, garlic and cheese. Sprinkle over eggplant and bake the in a 350 F over for 20-25 minutes or until tops are golden and crisp. Serve hot.

Serves two.