Caprese-Stuffed Aubergine with Balsamic Drizzle

  • 25
    min
    Preparation Time

  • min
    Cooking Time
  • 4 Serving Size

Ingredients

Graines de nature Seeds of ChangeTM SEEDS OF CHANGE® Organic Wholegrain Rice & Quinoa with a Hint of Garlic 240g

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  • SEEDS OF CHANGE® Organic Wholegrain Rice & Quinoa with a Hint of Garlic 240g
  • 1 medium aubergine
  • 1 tablespoon plus 2 teaspoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons fresh basil, divided
  • 3 tablespoons water
  • 115g fresh mozzarella cheese, cut into 8 slices
  • 2 medium tomatoes, cut in 4 slices each
  • 2 teaspoons balsamic vinegar

PREPARATION

Heat grill on a high heat.

Cut aubergine in half lengthwise.

Use a spoon to hollow out aubergine, leaving 1/4-inch thick shell.

Chop aubergine pulp into 1/2-inch pieces.

In large frying pan, heat 1 tablespoon oil over medium heat.

Cook and stir aubergine, salt and pepper until tender and brown, about 5 minutes.

Stir in SEEDS OF CHANGE® Organic Wholegrain Rice & Quinoa with a Hint of Garlic, 1 tablespoon basil and water; heat through.

Meanwhile, brush inside of aubergine halves with remaining 2 teaspoons oil.

Place cut side down on grill rack.

Cover and grill over medium-high heat 5 minutes or just until aubergine is tender.

Remove from grill.

Divide rice mixture between aubergine shells.

Arrange tomato halves and cheese over rice mixture.

Return to grill; cover and grill 3 to 5 minutes or just until cheese is warmed.

Drizzle with vinegar and sprinkle with remaining basil.