Page 161 - 28_Days_of_Clean_Eating.sanet.cd

Eggplant Boats

Stufed with Quinoa,
Vegetarian
Tomato, and Feta

This recipe is a great one to get the kids involved. They will love
these eggplant “boats” and they can help scoop out the eggplant
halves, make the stufng mixture, and load it into the boats.

Make-Ahead Tip: The eggplants can be stufed and refrigerated
the day before to help save on time during the week. Let them stand
at room temperature for 30 minutes before baking.
2 small eggplants, trimmed and 1 tomato, chopped
cut in half lengthwise 1 (15-ounce) can cannellini
3 tablespoons avocado oil beans, drained and rinsed
1 teaspoon salt 2 tablespoons balsamic vinegar
1 teaspoon freshly ground 1 tablespoon chopped
black pepper fresh oregano
1 cup quinoa 6 ounces crumbled
2 garlic cloves, minced feta cheese
1. Preheat the oven to 350°F.
2. Line a rimmed baking sheet with aluminum foil.
3. Meanwhile, scoop the “meat” from the eggplants and place it
in a medium bowl. Rub the insides of the eggplant boats with
1 tablespoon of oil, and sprinkle with ⁄ 2 teaspoon each of salt
1
and pepper.
4. Prepare the quinoa according to the package directions. Drain,
and keep warm.
5. In a large nonstick skillet over medium-high heat, heat the oil.
Add the garlic and the eggplant “meat.” Cook for 7 to 8 minutes,
stirring occasionally, until tender.

160 28 Days of Clean Eating