RECIPE

Caprese stuffed eggplant with balsamic drizzle

Name: Caprese stuffed eggplant with balsamic drizzle
Cook time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 1 package of 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.

COOK TIME

5 min

PREP TIME

20 min

MAKES

4 servings

If you like Caprese salad, you’ll love this variation on the theme! In 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.

1 package of 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.

THIS RECIPE FEATURES:

SEEDS OF CHANGE™ Certified Organic Quinoa & Brown Rice with Garlic Pouch 8.5 oz

SEE DETAILS

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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.

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.

NUTRITION INFO

Column 1	Column 2
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

INGREDIENTS

DIRECTIONS Grill:

Oven:

NUTRITION INFO

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