Mushroom And Quinoa Stuffed Eggplant
Ingredients per serving
Ingredients
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Chinese eggplant 2.0 ea
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Oil for frying
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Mushroom and Quinoa filling 1.0 cup
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Chopped cilantro 1.0 Tbsp
Preparation
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Ingredients
- Peel one strip off the length of each eggplant. Cut lengthwise through the peeled section, ¾ of the way through the eggplant.
- Shallow fry the eggplant in the oil until cooked through and it has reached a nice brown color. Remove and drain on a paper towel.
- Toss the Mushroom Quinoa Filling with the Hellmann’s® Lemon Za’atar Vinaigrette and cilantro.
- Stuff the two eggplants with the mushroom filling. Bake at 350°F for 10 minutes, and serve immediately.
