Herb-Roasted Eggplant Steaks with Garlic Tomato Sauce

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

Herb-Roasted Eggplant Steaks with Garlic Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Eggplant Steaks with Garlic Tomato Sauce

Savor tender, herb-infused eggplant steaks bathed in a vibrant garlic tomato sauce and complemented by protein-packed additions of extra firm tofu, chickpeas, and a sprinkle of crumbled feta. This artfully balanced dish marries Mediterranean flavors with a hearty twist, perfect for a nourishing meal at any time of day.

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NUTRITION

533kcal
Protein
31.9g
Fat
27g
Carbs
47.6g

SERVINGS

1 serving

INGREDIENTS

0.5 medium Eggplant (approx. 200g, sliced into steaks)

150g Extra Firm Tofu

0.5 cup cooked Chickpeas (approx. 100g)

0.25 cup Crumbled Feta Cheese (approx. 30g)

150g Fresh Tomatoes

1 Garlic Clove

0.25 medium Onion (approx. 40g)

1 tbsp Extra Virgin Olive Oil

4 sprigs Fresh Basil

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PREPARATION

  • 1

    Preheat the oven to 400°F. Slice a medium eggplant into thick steaks (using about half an eggplant per serving, approx. 200g total) and arrange on a baking sheet lined with parchment paper.

  • 2

    Drizzle a small amount of olive oil over the eggplant steaks, season lightly with salt, pepper, and tear a couple of basil leaves for extra herb flavor. Roast in the oven for 25-30 minutes until tender and slightly caramelized, flipping halfway through.

  • 3

    Meanwhile, prepare the garlic tomato sauce. Finely chop the fresh tomatoes, garlic clove, and 0.25 of a medium onion. In a small saucepan, warm 1 tablespoon of olive oil over medium heat, add the garlic and onion, and sauté until fragrant and translucent.

  • 4

    Add the chopped tomatoes and remaining torn basil leaves to the pan. Let simmer for about 10 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

  • 5

    While the sauce simmers, cube the extra firm tofu (150g) and lightly pan-sear in a non-stick skillet for 5 minutes on each side until golden. Stir in the cooked chickpeas (0.5 cup) into the pan in the last couple minutes of cooking to warm them.

  • 6

    To plate, spoon a generous amount of the garlic tomato sauce over the roasted eggplant steaks. Top with the seared tofu and chickpeas mixture, then sprinkle crumbled feta cheese on top.

  • 7

    Garnish with additional fresh basil if desired and serve warm.

Herb-Roasted Eggplant Steaks with Garlic Tomato Sauce

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

Herb-Roasted Eggplant Steaks with Garlic Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Eggplant Steaks with Garlic Tomato Sauce

Savor tender, herb-infused eggplant steaks bathed in a vibrant garlic tomato sauce and complemented by protein-packed additions of extra firm tofu, chickpeas, and a sprinkle of crumbled feta. This artfully balanced dish marries Mediterranean flavors with a hearty twist, perfect for a nourishing meal at any time of day.

NUTRITION

533kcal
Protein
31.9g
Fat
27g
Carbs
47.6g

SERVINGS

1 serving

INGREDIENTS

0.5 medium Eggplant (approx. 200g, sliced into steaks)

150g Extra Firm Tofu

0.5 cup cooked Chickpeas (approx. 100g)

0.25 cup Crumbled Feta Cheese (approx. 30g)

150g Fresh Tomatoes

1 Garlic Clove

0.25 medium Onion (approx. 40g)

1 tbsp Extra Virgin Olive Oil

4 sprigs Fresh Basil

PREPARATION

  • 1

    Preheat the oven to 400°F. Slice a medium eggplant into thick steaks (using about half an eggplant per serving, approx. 200g total) and arrange on a baking sheet lined with parchment paper.

  • 2

    Drizzle a small amount of olive oil over the eggplant steaks, season lightly with salt, pepper, and tear a couple of basil leaves for extra herb flavor. Roast in the oven for 25-30 minutes until tender and slightly caramelized, flipping halfway through.

  • 3

    Meanwhile, prepare the garlic tomato sauce. Finely chop the fresh tomatoes, garlic clove, and 0.25 of a medium onion. In a small saucepan, warm 1 tablespoon of olive oil over medium heat, add the garlic and onion, and sauté until fragrant and translucent.

  • 4

    Add the chopped tomatoes and remaining torn basil leaves to the pan. Let simmer for about 10 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

  • 5

    While the sauce simmers, cube the extra firm tofu (150g) and lightly pan-sear in a non-stick skillet for 5 minutes on each side until golden. Stir in the cooked chickpeas (0.5 cup) into the pan in the last couple minutes of cooking to warm them.

  • 6

    To plate, spoon a generous amount of the garlic tomato sauce over the roasted eggplant steaks. Top with the seared tofu and chickpeas mixture, then sprinkle crumbled feta cheese on top.

  • 7

    Garnish with additional fresh basil if desired and serve warm.