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.

20min

Prep time
5min

Cook time
4

Servings

Ingredients

1 medium eggplant
1 tablespoon plus 2 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (8.5 ounces) SEEDS OF CHANGE^® Quinoa & Brown Rice with Garlic
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
*If fresh mozzarella is not available, use 4 ounces sliced mozzarella cheese. Cut each slice in half and continue as directed.

Directions

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 tender and brown, about 5 minutes.
Stir in SEEDS OF CHANGE^® Quinoa & 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 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 to 5 minutes or just until cheese is warmed.
Drizzle with vinegar and sprinkle with remaining basil.
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.