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Ingredients

  1. 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. 
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