A new twist on an old favorite.
Mini Eggplant Pizza
Recipe By Rivky Kleiman
- Cooking and Prep: 1 h
- Serves: 6
-
Contains:
Ingredients (9)
"Crust" of Your Choice
Main ingredients
Start Cooking
To Prepare the "Pizzas"
-
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
-
Clean and dry the mushroom caps, or slice mini eggplants in half, yielding six eggplant “boats.”
-
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.
-
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.
-
Allow to sit another 15 minutes to assure all water is absorbed. Add in remaining marinara sauce.
-
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.
Credits
Photography: Lisa Monahan
Food Styling: Chanie Nayman
