Recipes
Pinto Bean & Yellow Rice Stuffed Eggplant
Uses: eggplant, pinto beans, yellow rice, diced tomatoes, taco-blend cheese
Ingredients:
- 1 small eggplant or 1/2 large eggplant
- 1/3 cup pinto beans
- 1/2 cup cooked yellow rice
- 1/3 cup diced tomatoes
- 1/4 cup shredded taco-blend cheese
- 1 teaspoon oil
- Cumin, oregano, and black pepper
- Small amount of salt
Instructions:
- Heat the oven to 400°F. Cut the eggplant in half lengthwise. Score the flesh lightly without cutting through the skin, brush with oil, and season with black pepper and a small amount of salt.
- Place cut-side down on a sheet pan and roast for about 20 minutes, until the center is soft. Let cool just enough to handle, then scoop out some of the flesh, leaving a sturdy shell. Chop the scooped eggplant.
- Mix the chopped eggplant with pinto beans, yellow rice, diced tomatoes, cumin, oregano, black pepper, and a small amount of salt. Spoon the filling back into the eggplant shell.
- Top with cheese and bake for another 8 to 10 minutes until hot and melted on top.
Good for: A colorful vegetarian dinner that turns eggplant into a cozy edible bowl filled with rice and beans.
Optional: Add finely chopped jalapeño to the filling for a Latin-inspired kick.