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

Delight in this vibrant and hearty dish where tender roasted eggplant is filled with a savory blend of lean ground turkey, protein-packed quinoa, and chickpeas, accented by colorful red bell pepper and aromatic herbs. Each bite is a wholesome fusion of textures and flavors, perfect for a clean, balanced meal any time of day.

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NUTRITION

587kcal
Protein
37.2g
Fat
13g
Carbs
84.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

3 ounces Lean Ground Turkey (85g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Cooked Chickpeas (82g)

1/2 cup diced Red Bell Pepper (75g)

1/4 cup diced Onion (40g)

1 clove Garlic (3g)

1 teaspoon Olive Oil (4.5g)

2 tablespoons chopped Fresh Parsley (8g)

1 teaspoon Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh lightly with a knife. Drizzle a bit of olive oil over the cut sides, then place them face up on a baking sheet.

  • 2

    Roast the eggplant in the oven for about 25-30 minutes until the flesh becomes tender and slightly caramelized.

  • 3

    While the eggplant is roasting, heat the teaspoon of olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until fragrant and softened.

  • 4

    Add the lean ground turkey to the skillet, breaking it up as it cooks. Once the turkey is mostly browned, stir in the diced red bell pepper, cooked quinoa, and cooked chickpeas.

  • 5

    Season the mixture with dried oregano, salt, and pepper to taste. Allow it to simmer for 5 minutes so the flavors meld together, then stir in the chopped fresh parsley.

  • 6

    When the eggplant halves are done, gently scoop out some of the soft flesh from the center, leaving a border to maintain the shell. Chop the scooped flesh and fold it into the turkey and quinoa mixture.

  • 7

    Fill the eggplant shells evenly with the savory mixture. If desired, return to the oven for an additional 5 minutes to heat through all the ingredients.

  • 8

    Remove from the oven and serve warm. Enjoy your balanced, nutrient-rich Herb-Roasted Quinoa Stuffed Eggplant!

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

Delight in this vibrant and hearty dish where tender roasted eggplant is filled with a savory blend of lean ground turkey, protein-packed quinoa, and chickpeas, accented by colorful red bell pepper and aromatic herbs. Each bite is a wholesome fusion of textures and flavors, perfect for a clean, balanced meal any time of day.

NUTRITION

587kcal
Protein
37.2g
Fat
13g
Carbs
84.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

3 ounces Lean Ground Turkey (85g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Cooked Chickpeas (82g)

1/2 cup diced Red Bell Pepper (75g)

1/4 cup diced Onion (40g)

1 clove Garlic (3g)

1 teaspoon Olive Oil (4.5g)

2 tablespoons chopped Fresh Parsley (8g)

1 teaspoon Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh lightly with a knife. Drizzle a bit of olive oil over the cut sides, then place them face up on a baking sheet.

  • 2

    Roast the eggplant in the oven for about 25-30 minutes until the flesh becomes tender and slightly caramelized.

  • 3

    While the eggplant is roasting, heat the teaspoon of olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until fragrant and softened.

  • 4

    Add the lean ground turkey to the skillet, breaking it up as it cooks. Once the turkey is mostly browned, stir in the diced red bell pepper, cooked quinoa, and cooked chickpeas.

  • 5

    Season the mixture with dried oregano, salt, and pepper to taste. Allow it to simmer for 5 minutes so the flavors meld together, then stir in the chopped fresh parsley.

  • 6

    When the eggplant halves are done, gently scoop out some of the soft flesh from the center, leaving a border to maintain the shell. Chop the scooped flesh and fold it into the turkey and quinoa mixture.

  • 7

    Fill the eggplant shells evenly with the savory mixture. If desired, return to the oven for an additional 5 minutes to heat through all the ingredients.

  • 8

    Remove from the oven and serve warm. Enjoy your balanced, nutrient-rich Herb-Roasted Quinoa Stuffed Eggplant!