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Stuffed Eggplant

Serves 4

1 eggplant

Extra virgin olive oil, as needed

1 cup cooked grain blend*

½ cup diced tomatoes

½ cup smoked mozzarella

Salt and pepper to taste

  1. Preheat oven to 450°F.
  2. Cut eggplant in half lengthwise and drizzle with olive oil. Sprinkle with salt and pepper and roast for 5 to 7 minutes, until tender. Scoop out the seeds.
  3. Toss together the grains, tomatoes, cheese, salt and pepper and stuff into the eggplant.
  4. Cook again for 5 to 7 minutes and serve.

*Chef Alyssa’s Kitchen makes a house blend of 5 gluten-free grains, but you can easily use a mix of brown rice, white rice, peas and buckwheat.