SPINACH & ROASTED RED PEPPER GRILLED MINI EGGPLANT BOATS

Directions

1. Cut a mini Eggplant in half, lengthwise, scoop out middle with a spoon to make room for filling.
2. Set scooped out eggplant aside.
3. Brush with a drop of Extra Virgin Olive Oil & place (flesh down) on a hot grill pan for about 3-5 minutes.
4. In a saute pan, add: 1/4 teaspoon Extra Virgin Olive Oil The scooped out Eggplant, chopped Chopped Baby Spinach Roasted Red Pepper, chopped
5. Sprinkle with Black Pepper & Garlic Powder
6. Cook until Spinach wilts, but is still bright green
7. Fill Eggplants with saute & lightly drizzle with Balsamic Vinegar