Herb-Roasted Eggplant Steaks with Garlic Tahini Drizzle

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

Herb-Roasted Eggplant Steaks with Garlic Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Eggplant Steaks with Garlic Tahini Drizzle

Savor a vibrant medley of tender, herb-roasted eggplant steaks crowned with succulent grilled chicken breast and hearty chickpeas. A velvety garlic tahini drizzle ties the dish together with bright lemon and aromatic oregano, creating a colorful, nutritious meal that delights the senses.

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NUTRITION

444kcal
Protein
36.9g
Fat
17.7g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

3 oz Chicken Breast

1/2 cup Chickpeas

1 tbsp Tahini

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

Fresh Oregano

Salt & Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the eggplant into 1/2-inch thick 'steaks' and arrange them on a baking sheet.

  • 2

    Drizzle the eggplant with a bit of olive oil, sprinkle salt, pepper, and fresh oregano, then roast for about 20-25 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, season a 3 oz chicken breast with salt, pepper, and a touch of oregano. Grill or pan-sear the chicken over medium-high heat for 5-7 minutes per side until fully cooked. Once done, slice it thinly.

  • 4

    In a small bowl, prepare the garlic tahini drizzle by whisking together 1 tbsp tahini, 1 tsp olive oil, 1 minced garlic clove, and 1 tbsp lemon juice. Adjust seasoning with salt and pepper as needed.

  • 5

    Lightly rinse and drain 1/2 cup chickpeas. You can warm them in a skillet with a few dashes of salt and pepper if desired.

  • 6

    Assemble the dish by placing a roasted eggplant steak on the plate, topping it with grilled chicken slices and chickpeas, then drizzling generously with the garlic tahini sauce. Garnish with extra fresh oregano if desired.

Herb-Roasted Eggplant Steaks with Garlic Tahini Drizzle

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

Herb-Roasted Eggplant Steaks with Garlic Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Eggplant Steaks with Garlic Tahini Drizzle

Savor a vibrant medley of tender, herb-roasted eggplant steaks crowned with succulent grilled chicken breast and hearty chickpeas. A velvety garlic tahini drizzle ties the dish together with bright lemon and aromatic oregano, creating a colorful, nutritious meal that delights the senses.

NUTRITION

444kcal
Protein
36.9g
Fat
17.7g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

150g Eggplant

3 oz Chicken Breast

1/2 cup Chickpeas

1 tbsp Tahini

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

Fresh Oregano

Salt & Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the eggplant into 1/2-inch thick 'steaks' and arrange them on a baking sheet.

  • 2

    Drizzle the eggplant with a bit of olive oil, sprinkle salt, pepper, and fresh oregano, then roast for about 20-25 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, season a 3 oz chicken breast with salt, pepper, and a touch of oregano. Grill or pan-sear the chicken over medium-high heat for 5-7 minutes per side until fully cooked. Once done, slice it thinly.

  • 4

    In a small bowl, prepare the garlic tahini drizzle by whisking together 1 tbsp tahini, 1 tsp olive oil, 1 minced garlic clove, and 1 tbsp lemon juice. Adjust seasoning with salt and pepper as needed.

  • 5

    Lightly rinse and drain 1/2 cup chickpeas. You can warm them in a skillet with a few dashes of salt and pepper if desired.

  • 6

    Assemble the dish by placing a roasted eggplant steak on the plate, topping it with grilled chicken slices and chickpeas, then drizzling generously with the garlic tahini sauce. Garnish with extra fresh oregano if desired.