Directions

Grill:

1. Heat grill for direct heat.
2. Cut eggplant in half lengthwise.
3. Use a spoon to hollow out eggplant, leaving 1/4-inch thick shell.
4. Chop eggplant pulp into 1/2-inch pieces.
5. In large skillet, heat 1 tablespoon oil over medium heat.
6. Cook and stir eggplant, salt and pepper until tender and brown, about 5 minutes.
7. Stir in SEEDS OF CHANGE^® Quinoa & Brown Rice, 1 tablespoon basil and water; heat through.
8. Meanwhile, brush inside of eggplant halves with remaining 2 teaspoons oil.
9. Place cut side down on grill rack.
10. Cover and grill over medium-high heat 5 minutes or just until eggplant is tender.
11. Remove from grill.
12. Divide rice mixture between eggplant shells.
13. Arrange tomato halves and cheese over rice mixture.
14. Return to grill; cover and grill 3 to 5 minutes or just until cheese is warmed.
15. Drizzle with vinegar and sprinkle with remaining basil.

Oven:

1. Heat oven to 400°F. Place eggplant shells, cut side down, on foil-lined baking sheet.
2. Roast 10 minutes or until shells are tender.
3. Continue as directed above—except bake stuffed shells in oven for 5 minutes or until cheese is warm.