The other day my mom came home from the store with an eggplant and basically just said: “here.” I honestly know almost nothing about them, including how long they stay good for… so last night I decided to scrounge up some ingredients we already had in the kitchen and make stuffed eggplant!
Ingredients: 1 large eggplant, half a carton of mushrooms (I used button but whatever works,) some leftover canned corn, a few cherry tomatoes, 1 cup quinoa, and shredded cheese and spinach (not pictured)
I hollowed out my eggplant (not very neatly as you can see.) Psst…keep the insides, slice em up like fries. I’m gonna make some baked eggplant fries with them later!
Cooked my quinoa and sauteed my veggies with a little olive oil, garlic powder, and lemon pepper (yes, I was totally just pulling random spices.)
Combine quinoa and veggies and then liberally stuff into your eggplant shells. And I mean reaallly liberally! Bake at 400 for about 35 mins.
5 minutes before it was done I sprinkled the cheese on top. Aaaand…
Voila! Okay. This photo makes them look really unappetizing but I didn’t bother to take a better one because I was too busy scarfing it down! It tasted awesome. Next time I’d probably put some tomato sauce on when I do the cheese for a little more moisture.
Any favorite eggplant recipes out there? Let me know if you try this one!