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Extra virgin olive oil, as needed
1 cup cooked grain blend*
½ cup diced tomatoes
½ cup smoked mozzarella
Salt and pepper to taste
- Preheat oven to 450°F.
- 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.
- Toss together the grains, tomatoes, cheese, salt and pepper and stuff into the eggplant.
- 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.