MAY 7, ‘25 // Eggplant Broccoli Boat A yummy and savory dish, incorporating the best of dairy flavors. This versatile recipe works well with, or without the cheese. A winner with young and old. INGREDIENTS: • 3 Small sized eggplants, cut in half • 1 Bag frozen broccoli • Prepared techina • Maple syrup • Shredded cheese DIRECTIONS: 1. Preheat the oven to 400°. 2. Line a pan with parchment paper. 3. Spray the cut side with cooking oil, and sprinkle with salt and pepper. 4. Place on the pan, skin side up and bake for 50 minutes. 5. In the meantime, cook the broccoli in salted water until tender (about 15 minutes). 6. Remove from the oven and let cool slightly, using a fork, mash around the eggplant. 7. Fill the eggplant with broccoli, if using cheese, top with a generous handful and return in the oven until the cheese melts. 8. Drizzle with techina and maple syrup prior to serving. Eggplant Broccoli Boat A yummy and savory dish, incorporating the best of dairy flavors. This versatile recipe works well with, or without the cheese. A winner with young and old. INGREDIENTS: • 3 Small sized eggplants, cut in half • 1 Bag frozen broccoli • Prepared techina • Maple syrup • Shredded cheese DIRECTIONS: 1. Preheat the oven to 400°. 2. Line a pan with parchment paper. 3. Spray the cut side with cooking oil, and sprinkle with salt and pepper. 4. Place on the pan, skin side up and bake for 50 minutes. 5. In the meantime, cook the broccoli in salted water until tender (about 15 minutes). 6. Remove from the oven and let cool slightly, using a fork, mash around the eggplant. 7. Fill the eggplant with broccoli, if using cheese, top with a generous handful and return in the oven until the cheese melts. 8. Drizzle with techina and maple syrup prior to serving. 102
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