Aubergine Farcie Aux Champignons Et Au Quinoa

Name: Aubergine Farcie Aux Champignons Et Au Quinoa
Yield: 2
Ingredients: 2.0ea Chinese eggplant; 0.0as needed Oil, for (deep)frying; 1.0cup Mushroom and Quinoa filling; 0.25cup Hellmann’s® Lemon Za’atar Vinaigrette; 1.0Tbsp Cilantro, chopped

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Ingredients

Chinese eggplant 2.0 ea
Oil, for (deep)frying
Mushroom and Quinoa filling 1.0 cup
Hellmann’s® Lemon Za’atar Vinaigrette 0.25 cup
Cilantro, chopped 1.0 Tbsp

Ingredients
- Peel one strip off the length of each eggplant. Cut lengthwise through the peeled section, ¾ of the way through the eggplant.
- Shallow fry the eggplant in the oil until cooked through and it has reached a nice brown color. Remove and drain on a paper towel.
- Toss the Mushroom Quinoa Filling with the Hellmann’s® Lemon Za’atar Vinaigrette and cilantro.
- Stuff the two eggplants with the mushroom filling. Bake at 350°F for 10 minutes, and serve immediately.