Spinach & Roasted Red Pepper Grilled Mini Eggplant Boats

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   ["Cut a mini Eggplant in half, lengthwise, scoop out middle with a spoon to make room for filling.", "Set scooped out eggplant aside.", "Brush with a drop of Extra Virgin Olive Oil & place (flesh down) on a hot grill pan for about 3-5 minutes.", "In a saute pan, add:

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   1/4 teaspoon Extra Virgin Olive Oil

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   The scooped out Eggplant, chopped

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   Chopped Baby Spinach

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   Roasted Red Pepper, chopped", "Sprinkle with Black Pepper & Garlic Powder", "Cook until Spinach wilts, but is still bright green", "Fill Eggplants with saute & lightly drizzle with Balsamic Vinegar"]

* Per serving · 4 servings · Values may vary.

No additional tips available.