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 savory and satisfying dish featuring tender roasted eggplant halves filled with a flavorful medley of quinoa, chickpeas, and lean turkey sausage, all accentuated by a blend of fresh herbs and a drizzle of olive oil. This dish balances vibrant textures and aromas for a wholesome meal.

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NUTRITION

481kcal
Protein
33.3g
Fat
14.6g
Carbs
57.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (240g)

1/2 cup Cooked Quinoa (92g)

1/2 cup Chickpeas (82g)

4 ounces Turkey Sausage (113g)

1/2 teaspoon Olive Oil

2 tablespoons Fresh Herbs (Basil & Parsley)

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Halve the eggplant lengthwise and scoop out a portion of the flesh to create boat-like cavities, leaving about a 1/4-inch border.

  • 3

    Drizzle the eggplant halves lightly with olive oil and season with a pinch of salt and pepper. Place them on a baking sheet, cut side up.

  • 4

    Roast the eggplant in the oven for about 20 minutes until the flesh is softened.

  • 5

    Meanwhile, in a skillet, crumble and cook the turkey sausage over medium heat until it’s lightly browned.

  • 6

    In a mixing bowl, combine the cooked quinoa, chickpeas, cooked turkey sausage, and chopped fresh herbs. Season with salt and pepper to taste.

  • 7

    Once the eggplant is roasted, spoon the quinoa mixture evenly into each eggplant boat.

  • 8

    Return the stuffed eggplants to the oven and roast for an additional 10 minutes to meld the flavors.

  • 9

    Remove from the oven and serve warm. Optionally garnish with extra herbs before serving.

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 savory and satisfying dish featuring tender roasted eggplant halves filled with a flavorful medley of quinoa, chickpeas, and lean turkey sausage, all accentuated by a blend of fresh herbs and a drizzle of olive oil. This dish balances vibrant textures and aromas for a wholesome meal.

NUTRITION

481kcal
Protein
33.3g
Fat
14.6g
Carbs
57.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (240g)

1/2 cup Cooked Quinoa (92g)

1/2 cup Chickpeas (82g)

4 ounces Turkey Sausage (113g)

1/2 teaspoon Olive Oil

2 tablespoons Fresh Herbs (Basil & Parsley)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Halve the eggplant lengthwise and scoop out a portion of the flesh to create boat-like cavities, leaving about a 1/4-inch border.

  • 3

    Drizzle the eggplant halves lightly with olive oil and season with a pinch of salt and pepper. Place them on a baking sheet, cut side up.

  • 4

    Roast the eggplant in the oven for about 20 minutes until the flesh is softened.

  • 5

    Meanwhile, in a skillet, crumble and cook the turkey sausage over medium heat until it’s lightly browned.

  • 6

    In a mixing bowl, combine the cooked quinoa, chickpeas, cooked turkey sausage, and chopped fresh herbs. Season with salt and pepper to taste.

  • 7

    Once the eggplant is roasted, spoon the quinoa mixture evenly into each eggplant boat.

  • 8

    Return the stuffed eggplants to the oven and roast for an additional 10 minutes to meld the flavors.

  • 9

    Remove from the oven and serve warm. Optionally garnish with extra herbs before serving.