Stuffed Eggplant Boats

Recipe by Tania Burr

The ingredients in this recipe are very flexible in type and amount. It’s a great way to use up leftover vegetables. This is how I made mine, but feel free to be creative! 

1 medium eggplant or 2 small
½ cup leftover pre-cooked grain (rice, quinoa, bulgur etc) 
1 medium tomato
1 medium bell pepper
1 jalapeno pepper
2 tablespoons pesto
1/3 cup finely chopped onion
¼ cup asiago or parmesian
2 Tbsp olive oil
1 glove garlic
Salt and pepper to taste

Cut eggplant lengthwise and hollow it out leaving about ½ cm of flesh and the peel. Brush with a bit of oil and bake covered for 20 minutes at 375⁰. During that time, sauté the onion in oil until clear. Add in the garlic for about 30 seconds. Chop up the eggplant flesh, tomato, bell pepper and jalapeño. Add these ingredients into the skillet with the pre-cooked grain of choice. Once veggies are soft, add in the pesto and salt and pepper and any other spices you may want. Remove hollowed out eggplants from the oven. Load the boats with the filling and top with the grated cheese and jalapeño. Bake for 3 minutes, or until cheese is melted.