SPINACH & ROASTED RED PEPPER GRILLED MINI EGGPLANT BOATS

By Tiffany
January 22, 2014
0 Comments


Author Notes: Quick & Simply served as a snack or appetizer!Tiffany

Makes: 2

Ingredients

  • 1 Japanese Eggplant
  • 1/2 teaspoon Extra Virgin Olive Oil
  • 1.5 handfuls Baby Spinach
  • 1/4 piece Roasted Red Pepper
  • 1 dash Black Pepper
  • 1 dash Garlic Powder
  • 1 tablespoon Balsamic Vinegar

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

More Great Recipes:
Vegetable|Grill/Barbecue|Winter|Gluten-Free|Vegetarian|Hors D'Oeuvre|Appetizer