A new twist on an old favorite.
Mini Eggplant Pizza
Recipe By Rivky Kleiman
- Cook & Prep: 1 h
- Serving: 6
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Contains:
Ingredients (9)
"Crust" of Your Choice
Main ingredients
Start Cooking
To Prepare the "Pizzas"
Photography: Lisa Monahan.
Food Styling: Chanie Nayman.
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
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Clean and dry the mushroom caps, or slice mini eggplants in half, yielding six eggplant “boats.”
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Pour one cup marinara sauce on the bottom of a 9x13-inch baking pan. Arrange the mushrooms or eggplant in the marinara sauce. Drizzle with olive oil, kosher salt, and pepper. Cover pan with foil and bake for 30 minutes.
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Meanwhile, place the raw quinoa and "beef" broth in a small saucepan and bring to a boil, then lower to a simmer for 15 minutes. Remove from heat and do not lift cover.
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Allow to sit another 15 minutes to assure all water is absorbed. Add in remaining marinara sauce.
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Remove mushrooms or eggplants from oven. Spoon a tablespoon of the quinoa mixture into each mushroom or eggplant half. Top with a generous sprinkling of shredded Muenster cheese. Bake for an additional 10 minutes, uncovered.
