Caprese-Stuffed Eggplant With Balsamic Drizzle

vegan label

Suitable for Vegetarians

  • 25
    Preparation Time

  • min
    Cooking Time
  • 4 Serving Size


Graines de nature Seeds of ChangeTM Brown Rice & Quinoa With A Hint Of Garlic

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  • SEEDS OF CHANGE® Brown Rice & Quinoa with a hint of Garlic 240g
  • 1 medium eggplant
  • 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


Heat grill on a high heat.

Cut eggplant in half lengthwise.

Use a spoon to hollow out eggplant, leaving 0.5cm thick shell.

Chop eggplant pulp into 0.5cm pieces.

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

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

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

Meanwhile, brush inside of eggplant 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 eggplant is tender.

Remove from grill.

Divide rice mixture between eggplant 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.

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