Herb-Roasted Quinoa Stuffed Eggplant Boats

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

Herb-Roasted Quinoa Stuffed Eggplant Boats

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Quinoa Stuffed Eggplant Boats

Enjoy a vibrant medley of roasted eggplant filled with a savory blend of quinoa, chickpeas, lean ground turkey, and aromatic herbs. This dish offers a delightful mix of textures and flavors, featuring tender roasted eggplant boats, a hearty savory filling, and a burst of freshness from garlic and lemon, all crowned with a sprinkle of creamy feta cheese.

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NUTRITION

545kcal
Protein
35.9g
Fat
21.7g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant, halved

1/2 cup cooked Quinoa

1/2 cup Chickpeas (drained)

3 oz Ground Turkey (cooked)

1 oz Feta Cheese

1 tsp Olive Oil

1 clove Garlic, minced

2 tbsp Fresh Parsley, chopped

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the eggplant in half lengthwise and scoop out a bit of the flesh to create boats, leaving about a 1/2-inch thick shell.

  • 3

    Drizzle the eggplant halves with olive oil, season with a little salt and pepper, and place them cut side up on a baking sheet. Roast in the oven for 20 minutes until slightly tender.

  • 4

    Meanwhile, in a skillet over medium heat, sauté the minced garlic in a splash of olive oil until fragrant. Add the ground turkey and cook until browned and fully cooked. Season lightly with salt and pepper.

  • 5

    In a bowl, combine the cooked turkey, cooked quinoa, chickpeas, chopped parsley, and lemon juice. Fold in the roasted eggplant flesh that you scooped out, chopped finely.

  • 6

    Spoon the filling mixture into the roasted eggplant halves. Top each with crumbled feta cheese.

  • 7

    Return the stuffed eggplant boats to the oven and bake for an additional 10-12 minutes until heated through and the feta has slightly melted.

  • 8

    Serve warm, and enjoy the delightful combination of herby, savory filling with the tender roasted eggplant.

Herb-Roasted Quinoa Stuffed Eggplant Boats

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

Herb-Roasted Quinoa Stuffed Eggplant Boats

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Quinoa Stuffed Eggplant Boats

Enjoy a vibrant medley of roasted eggplant filled with a savory blend of quinoa, chickpeas, lean ground turkey, and aromatic herbs. This dish offers a delightful mix of textures and flavors, featuring tender roasted eggplant boats, a hearty savory filling, and a burst of freshness from garlic and lemon, all crowned with a sprinkle of creamy feta cheese.

NUTRITION

545kcal
Protein
35.9g
Fat
21.7g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant, halved

1/2 cup cooked Quinoa

1/2 cup Chickpeas (drained)

3 oz Ground Turkey (cooked)

1 oz Feta Cheese

1 tsp Olive Oil

1 clove Garlic, minced

2 tbsp Fresh Parsley, chopped

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the eggplant in half lengthwise and scoop out a bit of the flesh to create boats, leaving about a 1/2-inch thick shell.

  • 3

    Drizzle the eggplant halves with olive oil, season with a little salt and pepper, and place them cut side up on a baking sheet. Roast in the oven for 20 minutes until slightly tender.

  • 4

    Meanwhile, in a skillet over medium heat, sauté the minced garlic in a splash of olive oil until fragrant. Add the ground turkey and cook until browned and fully cooked. Season lightly with salt and pepper.

  • 5

    In a bowl, combine the cooked turkey, cooked quinoa, chickpeas, chopped parsley, and lemon juice. Fold in the roasted eggplant flesh that you scooped out, chopped finely.

  • 6

    Spoon the filling mixture into the roasted eggplant halves. Top each with crumbled feta cheese.

  • 7

    Return the stuffed eggplant boats to the oven and bake for an additional 10-12 minutes until heated through and the feta has slightly melted.

  • 8

    Serve warm, and enjoy the delightful combination of herby, savory filling with the tender roasted eggplant.