Stuffed Baby Eggplant PRINT
|1||medium onion, finely chopped|
|1||clove garlic, minced|
|1||lb. lean chopped meat|
|1||14.5 oz can diced tomatoes|
|¼||c diced black olives|
|1||cup cooked quinoa|
|⅛||tsp ground allspice|
|½||c mozzarella or parmesan cheese, grated|
|salt and pepper|
Rinse eggplant and pat dry. Slice in half, lengthwise. Scoop out inside and dice, leaving 1/4 in. on skin. Place halves in baking dish, skin side down. Brush with olive oil and sprinkle with a little salt; set aside.
Cook quinoa according to package. (About 1/2 c dry quinoa to 1 cup water. I add 1 tsp beef bouillion to water.)
In a pan, add 1 TB olive oil and saute onions and garlic. Add meat and brown.
Add tomatoes, cubed eggplant, 1 tsp salt and spices; stir. Cook on medium heat with cover for about 10 minutes.
Remove from heat and stir in cooked quinoa and black olives. Add more salt and pepper to taste.
Fill eggplant halves.
Cover baking dish with foil and bake in 375 degree oven for 30 minutes.
Remove foil and sprinkle each half with mozzarella or parmesan cheese. Return to oven and bake for 15 more minutes, uncovered, or until cheese is melted and slightly browned.