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Caprese Stuffed Eggplant with Balsamic Drizzle
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.
Prep Time
20 min
Cook Time
5 min
Servings
4
This Recipe Features:
Ingredients
- 1 package (8.5-ounce) SEEDS OF CHANGE™ Organic Quinoa & Brown Rice
- 1 tbsp. plus 2 tsps. extra virgin olive oil
- 1/8 tsp. pepper
- 3 tbsps. water
- 2 medium tomatoes, cut in 4 slices each
- 1 medium eggplant
- 1/4 tsp. salt
- 2 tbsp. julienne-cut fresh basil, divided
- 4-ounces fresh mozzarella cheese, cut into 8 slices
- 2 tsps. balsamic vinegar
Tip
If fresh mozzarella is not available, use 4-ounces sliced mozzarella cheese. Cut each slice in half and continue as directed.
Directions
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Grill:
- 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 tbsp. oil over medium heat.
- Cook and stir eggplant, salt and pepper until tender and brown, about 5 minutes.
- Stir in SEEDS OF CHANGE™ Organic Quinoa & Brown Rice, 1 tbsp. basil and water; heat through.
- Meanwhile, brush inside of eggplant halves with remaining 2 tsps. oil.
- Place cut side down on grill rack.
- Cover and grill over medium-high heat 5 minutes or just 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 3–5 minutes or just until cheese is warmed.
- Drizzle with vinegar and sprinkle with remaining basil.
- 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.
| Servings | 4 |
| Calories (per serving) | 270 |
| Total Fat | 12g |
| Saturated Fat | 4.5g |
| Trans Fat | 0g |
| Total Fat % DV | 18% |
| Saturated Fat % DV | 23% |
| Trans Fat % DV | 0% |
| Sodium | 490mg |
| Sodium % DV | 20% |
| Total Carbohydrate | 29g |
| Dietary Fiber | 6g |
| Sugars | 4g |
| Total Carbohydrates % DV | 10% |
| Dietary Fiber % DV | 24% |
| Protein | 12g |
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