NUTRITION

SERVINGS

INGREDIENTS

1 medium Eggplant (300g)

1/3 cup cooked Quinoa (60g)

200g Extra-Firm Tofu

1/3 cup Chickpeas (50g)

1/4 cup crumbled Feta Cheese (38g)

1 cup halved Cherry Tomatoes (150g)

1 cup Baby Spinach (30g)

1 small Yellow Onion (70g)

2 cloves Garlic

1 teaspoon Olive Oil

2 tablespoons Fresh Basil, chopped

PREPARATION

• 1

  Preheat your oven to 400°F. Slice the eggplant in half lengthwise and carefully scoop out the center, leaving about a 1/2-inch border to form a boat. Place the eggplant halves on a baking sheet.

• 2

  Drizzle the eggplant with olive oil and season lightly with salt and pepper. Roast in the oven for about 25-30 minutes until the flesh is tender.

• 3

  While the eggplant roasts, prepare the filling. Dice the scooped-out eggplant flesh and set aside.

• 4

  In a pan over medium heat, add a drizzle of olive oil and sauté the chopped onion and minced garlic until fragrant. Add the diced eggplant flesh and cook for about 5 minutes.

• 5

  Crumble the tofu into the pan and stir in the chickpeas and cooked quinoa. Add the cherry tomatoes and baby spinach, allowing the spinach to wilt slightly. Stir in the chopped basil, and season with additional salt and pepper to taste.

• 6

  Once the mixture is heated through and well combined, remove from heat and fold in the crumbled feta cheese.

• 7

  Spoon the mixture generously into the roasted eggplant halves, and if desired, return them to the oven for an additional 5 minutes to meld the flavors.

• 8

  Serve warm, garnished with extra basil if you like, and enjoy a balanced dish that meets your protein and calorie goals.