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
Heat grill for direct heat. Cut eggplant in half lengthwise. 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.
*If fresh mozzarella is not available, use 4 ounces sliced mozzarella cheese. Cut each slice in half and continue as directed.
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.