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pepper
1 cup Mexican blend cheese
6 mini eggplants
1 cup Gefen Marinara Sauce (or sugar-free or homemade)
1/2 teaspoon oil
3 cubes Gefen Frozen Onion
1 cup quinoa
salt
2 cups water
Slice the eggplants in half.
Make an “x” through each eggplant and generously salt it.
Allow the eggplants to sit for 30 minutes. The eggplant will “sweat” water. Remove the “sweat” by dabbing it with a paper towel.
Spray the eggplants with olive oil and grind fresh black pepper over.
Bake the eggplants for 25 minutes.
Preheat the oven to 400 degrees Fahrenheit.
Boil two cups of water.
Add 1/2 teaspoon oil and one cup quinoa.
Lower the flame and cook for 15 minutes, until the water is absorbed.
Spray a frying pan with olive oil.
Add three frozen onion cubes and fry at medium heat.
Top the eggplants with quinoa, marinara sauce, fried onions, and cheese.
Place in the oven for two to four minutes, until cheese is melted.
Garnish with basil and oregano.
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