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

Savor the rustic charm of these herb-roasted eggplant boats brimming with a savory quinoa, chickpea, and tomato mixture. Topped with a refreshing dollop of Greek yogurt, crumbled feta, and a hint of fresh parsley, every bite delivers a perfect harmony of textures and vibrant flavors, making it a wholesome meal that's as nutritious as it is delicious.

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NUTRITION

543kcal
Protein
34.6g
Fat
15.5g
Carbs
68.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

0.25 cup dry Quinoa (43g)

0.5 cup cooked Chickpeas (80g)

0.5 cup halved Cherry Tomatoes (75g)

2 tbsp Fresh Parsley, chopped

1 tsp Olive Oil

1 oz Feta Cheese (28g)

0.5 cup Nonfat Greek Yogurt (120g)

1 large Egg White (33g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant in half lengthwise and scoop out some of the center flesh, leaving a sturdy border to form a boat. Reserve the scooped-out eggplant flesh.

  • 3

    Brush the eggplant boats lightly with olive oil and sprinkle a pinch of salt. Place them on the prepared baking sheet and roast for about 20 minutes until they begin to soften.

  • 4

    Meanwhile, rinse the quinoa and cook it according to package instructions. Once cooked, fluff with a fork.

  • 5

    Finely chop the reserved eggplant flesh and mix it into the cooked quinoa along with the chickpeas and halved cherry tomatoes.

  • 6

    Stir in chopped fresh parsley and season the mixture with salt and pepper to taste.

  • 7

    For extra protein, whisk the egg white lightly and fold it into the quinoa mixture, ensuring an even distribution.

  • 8

    Spoon the quinoa mixture generously into each roasted eggplant boat. Return the stuffed eggplants to the oven and bake for an additional 10 minutes to meld the flavors.

  • 9

    Remove from the oven and serve drizzled with nonfat Greek yogurt and sprinkled with crumbled feta cheese. Enjoy your wholesome herb-roasted quinoa stuffed eggplant boats!

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

Savor the rustic charm of these herb-roasted eggplant boats brimming with a savory quinoa, chickpea, and tomato mixture. Topped with a refreshing dollop of Greek yogurt, crumbled feta, and a hint of fresh parsley, every bite delivers a perfect harmony of textures and vibrant flavors, making it a wholesome meal that's as nutritious as it is delicious.

NUTRITION

543kcal
Protein
34.6g
Fat
15.5g
Carbs
68.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

0.25 cup dry Quinoa (43g)

0.5 cup cooked Chickpeas (80g)

0.5 cup halved Cherry Tomatoes (75g)

2 tbsp Fresh Parsley, chopped

1 tsp Olive Oil

1 oz Feta Cheese (28g)

0.5 cup Nonfat Greek Yogurt (120g)

1 large Egg White (33g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the eggplant in half lengthwise and scoop out some of the center flesh, leaving a sturdy border to form a boat. Reserve the scooped-out eggplant flesh.

  • 3

    Brush the eggplant boats lightly with olive oil and sprinkle a pinch of salt. Place them on the prepared baking sheet and roast for about 20 minutes until they begin to soften.

  • 4

    Meanwhile, rinse the quinoa and cook it according to package instructions. Once cooked, fluff with a fork.

  • 5

    Finely chop the reserved eggplant flesh and mix it into the cooked quinoa along with the chickpeas and halved cherry tomatoes.

  • 6

    Stir in chopped fresh parsley and season the mixture with salt and pepper to taste.

  • 7

    For extra protein, whisk the egg white lightly and fold it into the quinoa mixture, ensuring an even distribution.

  • 8

    Spoon the quinoa mixture generously into each roasted eggplant boat. Return the stuffed eggplants to the oven and bake for an additional 10 minutes to meld the flavors.

  • 9

    Remove from the oven and serve drizzled with nonfat Greek yogurt and sprinkled with crumbled feta cheese. Enjoy your wholesome herb-roasted quinoa stuffed eggplant boats!