Stuffed Eggplant with Garlic Scape Pesto
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- Garlic Scape Pesto:
- 4 parts garlic scapes
- 2 part fresh basil
- 2 part fresh oregano
- 1 part walnuts
- 1 part parmesan
- coconut oil
- 2 eggplant
- 1/2 cup garlic scapes, chopped
- 1 med heirloom tomato, diced
- Freshly squeezed lemon juice
- 2 Tbsp coconut oil
- 1/2 cup Mozzarella
1)For the pesto, combine garlic scapes, basil, oregano, walnuts and Parmesan; pulsing in blender. Slowly add coconut oil until desired texture is reached.
2)Preheat the oven to 350 degrees
3)Wash the eggplant and remove the tops. Slice in half, lengthwise, and remove most of the insides by cubing it, leaving about 1/4 inch of flesh on the edges. (It doesn't have to be exactly that.) Lightly brush the eggplant "bowls" lemon juice and set on a baking pan.
5)Heat 2 tbsp coconut oil in a frying pan over med high heat. Add eggplant cubes and garlic scapes, season with a little salt and pepper. Cook until lightly browned then add the tomato.
6)Remove from heat and stir in 1/2 cup of pesto and the mozzarella.
7)Portion filling evenly into eggplant "bowls."
8)Roast in the oven for 20-25 minutes, until bowl is tender.