1¼ hours | 10 min prep

SERVES 4 -6

• 2 cups eggplants, cubed
• 1 onion, sliced
• 1 tablespoon olive oil
• 3 tablespoons margarine
• fresh ground pepper, to taste
• 125 g shredded cheddar cheese
• 1 cup milk
• 1 cup cracker crumbs
• 2 eggs, beaten
• 1 tablespoon fresh Basil (chopped)
• 1 tablespoon fresh Mint (chopped)
• 1 tablespoon fresh Cilantro, or Cilantro - Delfino (chopped)
• 1 tablespoon fresh Dill, or Dill - Fernleaf (chopped)
  

1. Preheat over to 180°C or 350°F.
2. Heat oil in saucepan.
3. Sauté eggplant and onion until soft.
4. Remove saucepan from heat and stir through margarine until melted.
5. Add remainder of ingredients, and combine well.
6. Transfer to a casserole dish.
7. Bake until golden and bubbling, approx 45 minutes.

A very tasty, cheesy dish!  Good to accompany a main dish, or eat it as a main dish by itself.  The four herbs go well with this recipe, but if you don't have all the herbs, they can be omitted. If you have dried herbs, the rule is, 'use 1 portion dried herb / instead of 3 portions of fresh herb.'

Basil varieties:- Basil - Genovese, Basil - Large Leaf Italian and Basil - Lettuce, add the flavour of summer!

Mint varieties: Mint - Apple, Mint - Basil Scented, Mint - Chocolate, Mint - English Spearmint, Mint - Fruit Cocktail, Mint - Mojito, Mint - Moroccan Spearmint, Mint - Orange, Mint - Peppermint, Mint - Strawberry.