Recipes
Black Bean & Vegetable Stuffed Eggplant
Uses: eggplant, black beans, corn, diced tomatoes, cheese
Ingredients:
- 1 small eggplant, halved lengthwise
- 1/3 cup black beans
- 1/4 cup corn
- 1/4 cup diced tomatoes
- 1/4 cup shredded cheese
Instructions:
- Score the eggplant flesh, brush lightly with oil and season with salt, and roast cut-side down at 425°F for 20 minutes.
- Scoop out some soft eggplant and chop it.
- Mix with beans, corn, tomatoes, cumin, and garlic, then spoon back into the shells.
- Top with cheese and bake 10 minutes more.
Good for: A hearty meatless dinner that turns eggplant into an edible bowl.
Optional: Add cooked ground beef or chicken.