- 1 medium-large eggplant
- Extra-virgin olive oil
- Salt and pepper
- ½ cup sliced Brussels sprouts
- ½ cup cooked quinoa
- 2 tablespoon caramelized onions
- ½ cup chopped kale
- ½ cup fire-roasted bell peppers, thinly sliced
- ½ cup chopped zucchini
- Balsamic vinegar for garnish
- Local honey for garnish
Thinly slice eggplant and drizzle with extra-virgin olive oil; season with salt and pepper and place on grill for 2 minutes on each side. Remove from grill.
In a sauté pan, heat 2 teaspoons of olive oil and sauté remaining ingredients, seasoning with salt and pepper, until warm all the way through.
Place vegetable mixture inside the eggplant and roll up. Serve with a drizzle of balsamic vinegar and fresh local honey.