INGREDIENTS:

PROCEDURE:

  1. Using a spoon, hollow out the eggplants leaving about a 1/2” thick border around skin to create a boat.
  2. Roughly chop scooped out eggplant.
  3. In a large skillet over medium heat, heat olive oil.
  4. Add 1 tbsp mustard seeds , 1/2 cup red pepper, 1/2 cup carrot, reserved eggplant
  5. Stir in chopped eggplant and season with BBQ RUB by Casa de Sante 1 tbsp, 1 tsp turmeric, 1 cup Salsa Chunky Mild by Casa de Sante and 1/2 cup buckwheat.
  6. Cook, stirring often, until the eggplant is golden and tender, about 3 minutes.
  7. Scoop mixture into eggplant boats. 
  8. Preheat oven to 350°. Spread about 1/2 cup Salsa Salsa Chunky Mild by Casa de Sante in the bottom of a medium baking dish.
  9. Top with mozzarella 1/2 cup.
  10. Bake until the eggplants are tender and the cheese has melted, about 35-40 minutes.
  11. Garnish with basil and serve warm. 

    Bon appetite!

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