Don’t you just love it when food is served in an edible bowl? I do, and this gluten-free, seasoned, rice-stuffed, baked eggplant has me on cloud nine.
Fresh tomatoes, rice, walnuts and cheese each play a part in making this dish divine. The walnuts add a bit of extra texture and, mixed with the other ingredients, help transform this dish into a fabulous meal. Serve it with soup or a salad for a complete dinner.
Prep time: 20 minutes | Cook time: 40 minutes | Total time: 1 hour
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