Wash the eggplant and dry with a towel or absorbent paper.
In a mixing bowl add the olive oil, chopped coriander, finely crushed garlic - I used a garlic press to squeeze more taste. It makes a very thin garlic paste and prevents garlic bites into the mixture. Adjust with salt and pepper if you like.
Using a small and sharp knife, cut lines lengthwise into the eggplant but don't cut all the way through the eggplant like you would do for a classic garlic bread.
Now cut lines perpendicularly to make cubes. Same here, don't cut all the way though as you don't want to cut the bottom of the eggplant.
Use your finger to gently open the cracks between each eggplant cube, and using a teaspoon insert the garlic oil mixture into each cracks. You can also use a silicone pastry brush it helps spread the mixture to the bottom of each crack and gets the flavour all around the eggplant.
Proceed the same way to insert the grated cheese. It's a bit of a messy process and you have to proceed carefully, gently stuffing each crack with cheese without breaking the eggplant cubes.
Place the stuffed eggplant onto a long piece of thick aluminium foil paper and wrap the eggplant into foil. Leave some space on the top to not let the foil stick to the melting cheese. Close well as you want to keep the moisture into the foil paper papillote. Using thick foil paper accelerates the baking process keeping the warmth into the papillote.
Bake for 20-25 minutes or until the eggplant is soft and all the cheese is melted and runny.
Remove from the oven and serve on a plate.
Let cool down for 5 minutes before eating as it will be very hot.
You can prepare these eggplants 24hrs before and bake them before serving. Simply stuff the eggplant, wrap in foil and store in the fridge until needed.
Serves 4, one serve is half a stuffed eggplant and contains 1.7g net carbs