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

Savor the rich flavors of tender roasted eggplant filled with a vibrant mixture of herb-infused quinoa, lean ground turkey, and hearty chickpeas. This dish blends aromatic garlic, fresh parsley, and a splash of lemon for a refreshing finish, delivering a satisfying meal with a delightful balance of textures and flavors.

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NUTRITION

423kcal
Protein
32.4g
Fat
10.6g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Cooked Quinoa (93g)

100g Lean Ground Turkey

1/4 cup Cooked Chickpeas (40g)

1 teaspoon Olive Oil

1 tablespoon Fresh Parsley, chopped

1 Garlic clove, minced

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh lightly with a knife. Drizzle with olive oil and season with a pinch of salt and pepper.

  • 2

    Place the eggplant halves cut side up on a baking tray and roast in the oven for about 25-30 minutes until the flesh is tender and slightly golden.

  • 3

    While the eggplant is roasting, heat a nonstick skillet over medium heat. Add the lean ground turkey and minced garlic, cooking until the turkey is browned and fully cooked.

  • 4

    Mix in the cooked quinoa and chickpeas to the turkey in the skillet. Stir in chopped parsley and lemon juice, and season with additional salt and pepper as desired.

  • 5

    Once the eggplant is roasted, scoop out a small portion of the flesh from the center to create a cavity. Fold the scooped-out eggplant into the quinoa-turkey mixture.

  • 6

    Fill the eggplant halves generously with the quinoa and turkey mixture. Optionally, place back in the oven for 5 minutes to meld flavors.

  • 7

    Plate the stuffed eggplant halves and garnish with extra parsley and a drizzle of lemon juice before serving.

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

Savor the rich flavors of tender roasted eggplant filled with a vibrant mixture of herb-infused quinoa, lean ground turkey, and hearty chickpeas. This dish blends aromatic garlic, fresh parsley, and a splash of lemon for a refreshing finish, delivering a satisfying meal with a delightful balance of textures and flavors.

NUTRITION

423kcal
Protein
32.4g
Fat
10.6g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Cooked Quinoa (93g)

100g Lean Ground Turkey

1/4 cup Cooked Chickpeas (40g)

1 teaspoon Olive Oil

1 tablespoon Fresh Parsley, chopped

1 Garlic clove, minced

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh lightly with a knife. Drizzle with olive oil and season with a pinch of salt and pepper.

  • 2

    Place the eggplant halves cut side up on a baking tray and roast in the oven for about 25-30 minutes until the flesh is tender and slightly golden.

  • 3

    While the eggplant is roasting, heat a nonstick skillet over medium heat. Add the lean ground turkey and minced garlic, cooking until the turkey is browned and fully cooked.

  • 4

    Mix in the cooked quinoa and chickpeas to the turkey in the skillet. Stir in chopped parsley and lemon juice, and season with additional salt and pepper as desired.

  • 5

    Once the eggplant is roasted, scoop out a small portion of the flesh from the center to create a cavity. Fold the scooped-out eggplant into the quinoa-turkey mixture.

  • 6

    Fill the eggplant halves generously with the quinoa and turkey mixture. Optionally, place back in the oven for 5 minutes to meld flavors.

  • 7

    Plate the stuffed eggplant halves and garnish with extra parsley and a drizzle of lemon juice before serving.