4 medium eggplants (look for long and slender ones)
1/4 cup olive oil
1 small onion, finely chopped
1/4 cup fresh chives, chopped
2 cups fresh Ohio sweet corn, or frozen and thawed
2 cups cherry tomatoes, quartered
1 cup quinoa, cooked
1/2 cup Parmesan cheese
Salt and pepper, to taste
Pre-heat oven to 425°. Cut eggplants in half, lengthwise. Use a spoon to scrape out a little bit, about 1/2 an inch, of flesh from the eggplants. Score the inside of the remaining flesh and lightly salt them. Set aside for 15-20 minutes. Blot inside of each eggplant dry.
Toss corn, tomatoes, cooked quinoa, onion and chives together with olive oil. Season mixture with salt and pepper, to taste.
Stuff eggplant boats with corn mixture. Top with Parmesan cheese. Bake in the oven for 30-40 minutes or until browned and crispy on top.