Continuing with veggie delights this week, we are cooking eggplants. Eggplants are a great source of nutrition and vitamins, and today we will be grilling stuffed eggplants. The stuffing is eggplant, guacamole, cherry tomatoes, Serrano chilies, grilled onions and garlic.
Eggplant : 1
Onions rings: 1/2 cup
Lemon juice – 2 teaspoons
Cherry tomatoes – 9/10
Guacamole – 1 cup
Serrano chilies – 1/2 teaspoon
Cheddar cheese Grated – 2 teaspoons
Spring mix – 1 Bowl
Olive oil – 2 teaspoon
Garlic Cloves – 3
Crushed black pepper – 1/2 teaspoon
Salt to taste
Grilling: Preheat oven to 350F
Slice the eggplant into two halves vertically and scoop out the center (see the image below). We will be using the scooped out center for filling. Sprinkle the eggplant with salt on both sides and brush with olive oil. Place the eggplant on the grill for a good 6 – 7 minutes and then broil for 3-4 minutes.
Take the scooped out eggplant, grape tomatoes, onions, garlic add salt and brush with olive oil. Place all the veggies on the grill for a good 6 – 7 minutes and then broil for 3-4 minutes.
In a bowl mix the guacamole with the grilled veggies.
Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves. Top with Serrano chilies (optional) and grated cheddar cheese.
Place the eggplant on broil for a good 2 – 4 minutes until the cheese melts and the surface starts to get a burnt look. Sprinkle freshly crushed black pepper on the eggplant as shown below.
In a bowl mix the spring mix with lemon juice and cherry tomatoes. Serve with the stuffed eggplant and enjoy.