If you like Caprese salad, you’ll love this variation on the theme! In just 25 minutes, you’ll have a dish that combines the fresh flavors of a salad with the tanginess of balsamic vinegar and the heartier qualities of eggplant, organic quinoa, and brown rice.
- 2 tablespoons julienne-cut fresh basil, divided
- 3 tablespoons water
- 4 ounces fresh Mozzarella cheese, cut into 8 slices*
- 2 medium tomatoes, cut in 4 slices each
- 2 teaspoons balsamic vinegar
- *If fresh mozzarella is not available, use 4 ounces sliced mozzarella cheese. Cut each slice in half and continue as directed.
Heat grill for direct heat.
While the grill is heating up, prepare your ingredients by cutting eggplant in half lengthwise.
Then use a spoon to hollow out eggplant, leaving 1/4-inch thick shell.
Chop eggplant pulp into 1/2-inch pieces.
In large skillet, heat 1 tablespoon oil over medium heat.
Cook and stir eggplant, salt and pepper until eggplant is tender and brown, about 5 minutes.
Stir in SEEDS OF CHANGE® Quinoa and Brown Rice, 1 tablespoon basil and water; heat through.
Meanwhile, brush inside of eggplant halves with remaining 2 teaspoons oil.
Place cut side down on grill rack.
Cover and grill over medium-high heat 5 minutes or until eggplant is tender.
Remove from grill.
Divide rice mixture between eggplant shells.
Arrange tomato halves and cheese over rice mixture.
Return to grill; cover and grill 3 to 5 minutes or just until cheese is warmed.
Drizzle with vinegar and sprinkle with remaining basil.
Oven directions: Heat oven to 400°F. Place eggplant shells, cut side down, on foil-lined baking sheet.
Roast 10 minutes or until shells are tender.
Continue as directed above—except bake stuffed shells in oven for 5 minutes or until cheese is warm.