YOUR SOLIN GENERATED RECIPE
Quinoa-Lentil Stuffed Eggplant Boats with Fresh Herbs
Enjoy a vibrant twist on a classic stuffed vegetable dish. Tender eggplant halves are filled with a hearty blend of protein-packed quinoa and lentils, enhanced with lightly sautéed onions, tomatoes, and a burst of fresh herbs. Finished with a drizzle of olive oil and a touch of lemon, this dish delivers a balanced, clean, and satisfying meal perfect for any time of day.
INGREDIENTS
1 medium Eggplant (≈199g)
1/2 cup Cooked Quinoa (≈93g)
1 cup Cooked Lentils (≈200g)
1/2 cup Diced Tomatoes (≈90g)
1/4 cup Chopped Onion (≈40g)
1 teaspoon Extra Virgin Olive Oil (≈4.5g)
3 Egg Whites (≈100g)
2 tablespoons Fresh Parsley
2 tablespoons Fresh Basil
1 teaspoon Lemon Juice (≈5g)
PREPARATION
Preheat your oven to 375°F.
Cut the eggplant in half lengthwise and scoop out some of the center flesh to create a boat, leaving a sturdy shell. Chop the scooped-out flesh and set aside.
Lightly brush the eggplant halves with olive oil and place them on a baking tray, cut side up. Roast in the preheated oven for about 20 minutes until slightly tender.
Meanwhile, in a small pan, heat a tiny drizzle of olive oil. Sauté the chopped onion until translucent. Add the chopped eggplant flesh and diced tomatoes, cooking for another 5 minutes until softened.
In a bowl, combine the cooked quinoa and lentils. Stir in the sautéed vegetable mixture. Gently fold in the egg whites, allowing the residual heat to lightly warm them without fully scrambling, keeping a silky texture in the filling.
Season the mixture with a squeeze of lemon juice, and stir in fresh parsley and basil. Season with salt and pepper to taste.
Spoon the filling generously into the roasted eggplant boats and return to the oven for an additional 8-10 minutes to heat through and allow the egg whites to set slightly.
Remove from the oven, garnish with extra fresh herbs if desired, and serve warm.