I’ve been living life on the fly a lot recently. For the past decade (or longer) I’ve planned every moment down to the second. Planning certainly has a lot of perks, but it makes our brain think in binary, rigid ways sometimes. In an effort to break out of this more, I’ve been actively trying to seek out spontaneity and go with the flow. I found eggplants on sale the other day, so I bought a few and just decided I would let an idea come–and if not, just chop and freeze them! I think living life without a guide, without a plan, without a recipe can be a great asset when you find yourself getting bogged down in and stressed by the arbitrary details.
-1 bag prepared @miraclenoodle rice
-1 bunch fresh parsley, finely chopped
-2 tsp olive oil
-1 cup cherry tomatoes
-1 tsp minced garlic
1. Combine tomatoes, parsley, olive oil, & garlic in a skillet and let simmer on medium-low heat for 20 minutes, stirring occasionally.
2. Cut eggplant in half length wise and roast at 350 for 10 minutes.
3. Scrape out inside of eggplant and mix the pieces of eggplant “insides” into your skillet of veggies. .
4. Add prepared @miraclenoodle rice to veggie mix and continue stirring.
5. Stuff both halves of the eggplant with veggie/rice mixture.
6. Return stuffed eggplants to oven and roast for 7-10 minutes at 375.
7. Enjoy! Feel free to freeze or use the leftover veggie rice in another dish or as a side dish.
This month use code HANNAHFEB18 for a discount when you order from miracle noodle 🍜