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 vibrant flavors of roasted eggplant filled with a hearty, herbed mixture of quinoa, chickpeas, tempeh, crumbled feta, and fresh spinach. Each bite delivers a delightful blend of textures and a burst of fresh herbs, making this a satisfying meal perfect for any time of day.

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NUTRITION

576kcal
Protein
32.2g
Fat
19.9g
Carbs
73.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Chickpeas, drained (125g)

2.5 oz Tempeh (70g)

1/4 cup Crumbled Feta Cheese (38g)

1 cup Baby Spinach (30g)

0.5 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs (Parsley & Basil)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and scoop out a portion of the flesh to create a cavity, leaving about a 1/2-inch thick shell. Lightly brush the eggplant halves with olive oil and season with salt and pepper.

  • 2

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

  • 3

    While the eggplant roasts, heat a non-stick pan over medium heat. Crumble the tempeh into the pan and sauté for 3-4 minutes until lightly browned.

  • 4

    In a mixing bowl, combine the cooked quinoa, chickpeas, sautéed tempeh, crumbled feta, and baby spinach. Add lemon juice, fresh herbs, and a pinch of salt and pepper. Toss gently until well-mixed.

  • 5

    Remove the eggplant from the oven and spoon the quinoa mixture into the cavities, packing it generously.

  • 6

    Return the stuffed eggplant to the oven and bake for an additional 10 minutes to allow the flavors to meld.

  • 7

    Serve warm and enjoy your balanced, herb-infused meal.

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 vibrant flavors of roasted eggplant filled with a hearty, herbed mixture of quinoa, chickpeas, tempeh, crumbled feta, and fresh spinach. Each bite delivers a delightful blend of textures and a burst of fresh herbs, making this a satisfying meal perfect for any time of day.

NUTRITION

576kcal
Protein
32.2g
Fat
19.9g
Carbs
73.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Chickpeas, drained (125g)

2.5 oz Tempeh (70g)

1/4 cup Crumbled Feta Cheese (38g)

1 cup Baby Spinach (30g)

0.5 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs (Parsley & Basil)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and scoop out a portion of the flesh to create a cavity, leaving about a 1/2-inch thick shell. Lightly brush the eggplant halves with olive oil and season with salt and pepper.

  • 2

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

  • 3

    While the eggplant roasts, heat a non-stick pan over medium heat. Crumble the tempeh into the pan and sauté for 3-4 minutes until lightly browned.

  • 4

    In a mixing bowl, combine the cooked quinoa, chickpeas, sautéed tempeh, crumbled feta, and baby spinach. Add lemon juice, fresh herbs, and a pinch of salt and pepper. Toss gently until well-mixed.

  • 5

    Remove the eggplant from the oven and spoon the quinoa mixture into the cavities, packing it generously.

  • 6

    Return the stuffed eggplant to the oven and bake for an additional 10 minutes to allow the flavors to meld.

  • 7

    Serve warm and enjoy your balanced, herb-infused meal.