Amaranth Stuffed Eggplant

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.

Stuffed Eggplant over gluten-free pasta alfredo

Stuffed Eggplant over gluten-free pasta alfredo

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

olive oil

chili flakes

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.

Published in: on October 15, 2009 at 7:55 am  Leave a Comment  
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