1 eggplant, cut in half, scored and insides scooped out
1 tbsp oil
2 tbsp Parmesan (optional)
1/2 cup raw quinoa, cooked according to package directions
1/4 cup pesto sauce (homemade or storebought)
Preheat oven to 425°F.
Brush eggplant (cubes and shells) with olive oil, mixed with salt, pepper and Parmesan. Spread on greased baking sheet and bake for about 15 minutes.
Remove from oven and mix cubes with quinoa, pesto sauce and whichever other fillings you’d like.
Serve inside eggplant shell if desired. .
Note: you can omit the dairy in this recipe
Pesto Quinoa Eggplant Boats