Stuffed eggplant

This is yummy and filling.

Stuffed eggplant:

Take an eggplant and cut off end and then slice in half length wise. Scrap out insides leaving about 1/4" area on peel. Rub the shells with olive oil and set aside in a baking dish with about 1/4" of water. In a pan sprayed with olive oil sauté onions, peppers, squash, zucchini, mushrooms, garlic, and inside of eggplant. While cooking add adobe seasoning, salt and pepper to taste. You can either add bread crumbs made from Ezekiel bread, cooked brown rice, quinoa, or lentils if desired. Once veggies are cooked through, but not too soft, add spinach leaves and feta cheese and stir until spinach is wilted. Stuff the eggplant shells with the mixture and cover with foil. Bake at 350 for about 35 minutes and then remove foil for last 10 minutes. You can add additional feta on top at this time if you choose. Enjoy!

The best thing about this recipe is you can add any veggies you want and could even add cooked chicken or cooked turkey meat.

Mom!