Crispy Herb-Roasted Eggplant Steaks

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

Crispy Herb-Roasted Eggplant Steaks

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Eggplant Steaks

Savor the robust flavors of crispy, herb-infused roasted eggplant steaks topped with a hearty mix of pan-seared tempeh and chickpeas, finished with a light drizzle of tangy tahini dressing. This dish is a celebration of textures and vibrant herbal notes that invigorate both the palate and body.

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NUTRITION

567kcal
Protein
32.7g
Fat
31.7g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

1 eggplant (150g)

125g tempeh

75g chickpeas

1 tbsp olive oil

0.5 tbsp tahini

2 tbsp mixed fresh herbs

Salt and pepper to taste

1 tbsp lemon juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant into 1-inch thick steaks and arrange them on a baking sheet lined with parchment paper.

  • 2

    Brush both sides of the eggplant steaks with olive oil and season with salt, pepper, and the mixed fresh herbs.

  • 3

    Roast the eggplant in the preheated oven for about 25-30 minutes, flipping halfway, until the edges are crispy and the centers are tender.

  • 4

    While the eggplant roasts, cut the tempeh into small cubes. In a non-stick skillet over medium heat, sear the tempeh cubes until golden brown, about 5-7 minutes. Add the chickpeas to the skillet and heat through, seasoning with a pinch of salt and pepper.

  • 5

    For the dressing, whisk together tahini and lemon juice in a small bowl. If needed, add a splash of water to achieve a drizzling consistency.

  • 6

    Once the eggplant steaks are done, plate them and top each with the warm tempeh and chickpea mixture. Drizzle the tahini-lemon dressing over the top.

  • 7

    Serve immediately and enjoy the balance of crispy texture and savory, herbal flavors.

Crispy Herb-Roasted Eggplant Steaks

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

Crispy Herb-Roasted Eggplant Steaks

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Eggplant Steaks

Savor the robust flavors of crispy, herb-infused roasted eggplant steaks topped with a hearty mix of pan-seared tempeh and chickpeas, finished with a light drizzle of tangy tahini dressing. This dish is a celebration of textures and vibrant herbal notes that invigorate both the palate and body.

NUTRITION

567kcal
Protein
32.7g
Fat
31.7g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

1 eggplant (150g)

125g tempeh

75g chickpeas

1 tbsp olive oil

0.5 tbsp tahini

2 tbsp mixed fresh herbs

Salt and pepper to taste

1 tbsp lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant into 1-inch thick steaks and arrange them on a baking sheet lined with parchment paper.

  • 2

    Brush both sides of the eggplant steaks with olive oil and season with salt, pepper, and the mixed fresh herbs.

  • 3

    Roast the eggplant in the preheated oven for about 25-30 minutes, flipping halfway, until the edges are crispy and the centers are tender.

  • 4

    While the eggplant roasts, cut the tempeh into small cubes. In a non-stick skillet over medium heat, sear the tempeh cubes until golden brown, about 5-7 minutes. Add the chickpeas to the skillet and heat through, seasoning with a pinch of salt and pepper.

  • 5

    For the dressing, whisk together tahini and lemon juice in a small bowl. If needed, add a splash of water to achieve a drizzling consistency.

  • 6

    Once the eggplant steaks are done, plate them and top each with the warm tempeh and chickpea mixture. Drizzle the tahini-lemon dressing over the top.

  • 7

    Serve immediately and enjoy the balance of crispy texture and savory, herbal flavors.