Eggplant is easy to cook with and has a hearty texture for veggie-based meals. Try out this warm dish full of minerals and amino acids to boost your system for flu season. Amaranth is high in Lysine, an amino acid that helps your body fight viruses.
1 Eggplant sliced lengthwise and scooped out, flesh diced
1 purple onion diced
8 oz mushrooms rough chopped
3/4 C Amaranth
14 oz canned tomatoes
hand full of fresh basil, chopped
1/2 Cup water
1 herb bouillon cube
After scooping the eggplant, invert the shells to let them drain.
Add diced eggplant, onions, mushrooms, and olive oil to saute pan over medium heat. Stir and brown for about 5 minutes. Add tomatoes, amaranth, water, and bouillon cube. Stir to combine. Cover and simmer 15 min until amaranth is tender, stirring occasionally.
Preheat oven to 375 degrees F.
Add eggplant mixture bake to shells and bake for 30 minutes.
Serve over gluten-free pasta or sprinkle with cheese.