Linda’s Stuffed Eggplant with Quinoa and Asiago Cheese

Today was the first day that I felt like starting up the oven and baking something healthy and delicious!

2 medium eggplants

3 tbsps of olive oil

Fresh oregano

One medium onion - chopped

4 large cloves of garlic - minced

1 large green pepper diced

1 medium bunch of swiss chard

1 can of Italian style dice tomatoes, drained

½ pound of Asiago cheese

1 box of Nature’s Early Choice Quinoa – mushroom and vegetable medley – cooked according to package instructions.

Cut eggplants in half and scoop out insides leaving a half inch wall.  Sprinkle each half liberally with salt on the inside and place skin side up in large colander.  Chop the remaining eggplant and place in smaller colander, sprinkle liberally with salt.  Leave for 20-30 minutes while starting the quinoa.

When the quinoa has about five minutes left to cook start the stuffing for the eggplant.  Rinse the eggplant shells and pat dry.  Place in a large oiled baking dish. 

Rinse the remaining eggplant.

In a large heated skillet place four small cubes of frozen oregano and extra virgin olive oil (or the equivalent).  As they thaw add the onion.  After two minutes add the garlic, followed shortly after by the green pepper, swiss chard, tomatoes, and eggplant.   Simmer for just a few minutes and stir in the quinoa.  Crumble all but four slices of the asiago cheese and add to the mixture.

Fill the eggplant shells and top each with a slice of asiago cheese.

Bake at 350 degrees for 45 minutes or until the cheese is bubbly and brown.  Let it rest for a few minutes after you take it out of the oven and then enjoy.