Header Background Image
Caprese Stuffed Eggplant with Balsamic Drizzle recipe

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.

Share

Prep Time

20 min

Cook Time

5 min

Servings

4

This Recipe Features:

Seeds of Change®Quinoa Brown & Red Rice with Flaxseed Product

SEEDS OF CHANGE™ Organic Quinoa & Brown Rice

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

Caprese Stuffed Eggplant with Balsamic Drizzle step
Caprese Stuffed Eggplant with Balsamic Drizzle step
Caprese Stuffed Eggplant with Balsamic Drizzle step
Caprese Stuffed Eggplant with Balsamic Drizzle step
Caprese Stuffed Eggplant with Balsamic Drizzle step
Caprese Stuffed Eggplant with Balsamic Drizzle step
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 tbsp. 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™ Organic Quinoa & Brown Rice, 1 tbsp. basil and water; heat through.
  8. Meanwhile, brush inside of eggplant halves with remaining 2 tsps. 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 3–5 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.

Would you make this recipe again?

Yes No
Nutrition Info
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

Caprese Stuffed Eggplant with Balsamic Drizzle
You might also love...
Chai Spiced Rice Pudding recipe

Chai Spiced Rice Pudding
Veggie Quiche with Whole Grain Crust recipe on plate

Veggie Quiche with Whole Grain Crust

Continue scrolling for next recipe.

scroll-green