Herb-Roasted Quinoa Stuffed Eggplant

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Quinoa Stuffed Eggplant

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Quinoa Stuffed Eggplant

A vibrant dish where tender roasted eggplant halves are filled with a savory blend of quinoa, chickpeas, and Greek yogurt, accented by fresh herbs and a hint of olive oil, creating a satisfying meal perfect for any time of day.

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NUTRITION

576kcal
Protein
34.6g
Fat
10.7g
Carbs
80.9g

SERVINGS

1 serving

INGREDIENTS

1 medium eggplant (use half, approx 150g)

1/2 cup cooked quinoa (approx 92g)

1 cup chickpeas (approx 164g)

3/4 cup nonfat Greek yogurt (approx 170g)

1 teaspoon olive oil (approx 4.5g)

2 tablespoons chopped fresh basil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and gently scoop out some of the flesh, leaving about a 1/2-inch border to form a boat. Reserve the scooped eggplant flesh.

  • 3

    Brush the eggplant halves lightly with olive oil and sprinkle with a pinch of salt and pepper.

  • 4

    Place the eggplant halves on a baking sheet and roast in the oven for 20 minutes until they begin to soften.

  • 5

    Meanwhile, roughly chop the reserved eggplant flesh. In a pan, heat a splash of olive oil over medium heat and sauté the chopped eggplant until tender.

  • 6

    Add the cooked quinoa and chickpeas to the pan with the sautéed eggplant, stirring in chopped fresh basil and seasoning with salt and pepper. Mix well and allow the flavors to combine for a few minutes.

  • 7

    Remove the eggplant halves from the oven and fill each cavity with the quinoa-chickpea mixture.

  • 8

    Return the stuffed eggplant to the oven and bake for an additional 10 minutes. Once finished, remove from oven and top each with a dollop of nonfat Greek yogurt.

  • 9

    Serve warm and enjoy your herb-roasted quinoa stuffed eggplant!

Herb-Roasted Quinoa Stuffed Eggplant

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Quinoa Stuffed Eggplant

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Quinoa Stuffed Eggplant

A vibrant dish where tender roasted eggplant halves are filled with a savory blend of quinoa, chickpeas, and Greek yogurt, accented by fresh herbs and a hint of olive oil, creating a satisfying meal perfect for any time of day.

NUTRITION

576kcal
Protein
34.6g
Fat
10.7g
Carbs
80.9g

SERVINGS

1 serving

INGREDIENTS

1 medium eggplant (use half, approx 150g)

1/2 cup cooked quinoa (approx 92g)

1 cup chickpeas (approx 164g)

3/4 cup nonfat Greek yogurt (approx 170g)

1 teaspoon olive oil (approx 4.5g)

2 tablespoons chopped fresh basil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and gently scoop out some of the flesh, leaving about a 1/2-inch border to form a boat. Reserve the scooped eggplant flesh.

  • 3

    Brush the eggplant halves lightly with olive oil and sprinkle with a pinch of salt and pepper.

  • 4

    Place the eggplant halves on a baking sheet and roast in the oven for 20 minutes until they begin to soften.

  • 5

    Meanwhile, roughly chop the reserved eggplant flesh. In a pan, heat a splash of olive oil over medium heat and sauté the chopped eggplant until tender.

  • 6

    Add the cooked quinoa and chickpeas to the pan with the sautéed eggplant, stirring in chopped fresh basil and seasoning with salt and pepper. Mix well and allow the flavors to combine for a few minutes.

  • 7

    Remove the eggplant halves from the oven and fill each cavity with the quinoa-chickpea mixture.

  • 8

    Return the stuffed eggplant to the oven and bake for an additional 10 minutes. Once finished, remove from oven and top each with a dollop of nonfat Greek yogurt.

  • 9

    Serve warm and enjoy your herb-roasted quinoa stuffed eggplant!