Spinach & Roasted Red Pepper Grilled Mini Eggplant Boats

• 1 Japanese Eggplant
• 1/2 teaspoon Extra Virgin Olive Oil
• 1.5 handfuls Baby Spinach
• 1/4 piece Roasted Red Pepper
• 1 dash Black Pepper
• 1 dash Garlic Powder
• 1 tablespoon Balsamic Vinegar

1. Cut a mini Eggplant in half, lengthwise, scoop out middle with a spoon to make room for filling.
2. Set scooped out eggplant aside.
3. Brush with a drop of Extra Virgin Olive Oil & place (flesh down) on a hot grill pan for about 3-5 minutes.
4. In a saute pan, add:rn1/4 teaspoon Extra Virgin Olive OilrnThe scooped out Eggplant, choppedrnChopped Baby SpinachrnRoasted Red Pepper, chopped
5. Sprinkle with Black Pepper & Garlic Powder
6. Cook until Spinach wilts, but is still bright green
7. Fill Eggplants with saute & lightly drizzle with Balsamic Vinegar

olive oil, spinach, red pepper, black pepper, garlic, balsamic vinegar

Taken from food52.com/recipes/26181-spinach-roasted-red-pepper-grilled-mini-eggplant-boats (may not work)