Herb-Roasted Stuffed Eggplant with Quinoa and Lentils

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

Herb-Roasted Stuffed Eggplant with Quinoa and Lentils

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Stuffed Eggplant with Quinoa and Lentils

Enjoy a hearty yet light dish featuring roasted eggplant stuffed with a warm medley of quinoa, lentils, and fresh herbs. The savory filling is elevated by crumbled feta and complemented with a perfectly boiled egg, creating a satisfying bite that balances smoky roasted flavors with a vibrant, herb-infused finish.

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NUTRITION

583kcal
Protein
32.3g
Fat
13.6g
Carbs
86.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (250g)

1/3 cup Cooked Quinoa (50g)

7/8 cup Cooked Lentils (150g)

1 oz Feta Cheese (28g)

1 large Boiled Egg (50g)

2 cloves Garlic

1/2 cup Cherry Tomatoes

2 tbsp Fresh Basil

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and scoop out the flesh, leaving about a 1/2-inch border to form a boat. Reserve the scooped flesh and chop it finely.

  • 3

    Place the eggplant halves on a baking sheet lined with parchment paper, drizzle lightly with a pinch of salt and pepper, and roast for 25-30 minutes until tender.

  • 4

    While the eggplant roasts, heat a small pan over medium heat and sauté the minced garlic along with the chopped eggplant flesh for 2-3 minutes until softened.

  • 5

    In a bowl, combine the sautéed mixture with cooked quinoa and cooked lentils. Stir in halved cherry tomatoes, fresh basil, and thyme. Season the mixture with salt and pepper to taste.

  • 6

    Spoon the filling into the roasted eggplant halves evenly.

  • 7

    Top each stuffed eggplant with crumbled feta cheese.

  • 8

    Peel and slice the boiled egg, then gently place slices on top as a garnish.

  • 9

    Serve warm and enjoy your herb-roasted stuffed eggplant dish.

Herb-Roasted Stuffed Eggplant with Quinoa and Lentils

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

Herb-Roasted Stuffed Eggplant with Quinoa and Lentils

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Stuffed Eggplant with Quinoa and Lentils

Enjoy a hearty yet light dish featuring roasted eggplant stuffed with a warm medley of quinoa, lentils, and fresh herbs. The savory filling is elevated by crumbled feta and complemented with a perfectly boiled egg, creating a satisfying bite that balances smoky roasted flavors with a vibrant, herb-infused finish.

NUTRITION

583kcal
Protein
32.3g
Fat
13.6g
Carbs
86.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (250g)

1/3 cup Cooked Quinoa (50g)

7/8 cup Cooked Lentils (150g)

1 oz Feta Cheese (28g)

1 large Boiled Egg (50g)

2 cloves Garlic

1/2 cup Cherry Tomatoes

2 tbsp Fresh Basil

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and scoop out the flesh, leaving about a 1/2-inch border to form a boat. Reserve the scooped flesh and chop it finely.

  • 3

    Place the eggplant halves on a baking sheet lined with parchment paper, drizzle lightly with a pinch of salt and pepper, and roast for 25-30 minutes until tender.

  • 4

    While the eggplant roasts, heat a small pan over medium heat and sauté the minced garlic along with the chopped eggplant flesh for 2-3 minutes until softened.

  • 5

    In a bowl, combine the sautéed mixture with cooked quinoa and cooked lentils. Stir in halved cherry tomatoes, fresh basil, and thyme. Season the mixture with salt and pepper to taste.

  • 6

    Spoon the filling into the roasted eggplant halves evenly.

  • 7

    Top each stuffed eggplant with crumbled feta cheese.

  • 8

    Peel and slice the boiled egg, then gently place slices on top as a garnish.

  • 9

    Serve warm and enjoy your herb-roasted stuffed eggplant dish.