Herb-Roasted Quinoa Stuffed Eggplant with Poached Egg

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

Herb-Roasted Quinoa Stuffed Eggplant with Poached Egg

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Quinoa Stuffed Eggplant with Poached Egg

Savor the rustic charm of roasted eggplant filled with a delightful blend of herbed quinoa, chickpeas, and lentils, crowned with creamy feta and a perfectly poached egg. This dish marries smoky roasted flavors with a burst of fresh lemon and herb accents, making it a satisfying and balanced meal any time of day.

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NUTRITION

586kcal
Protein
33.2g
Fat
20.3g
Carbs
72.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant

1/2 cup cooked Quinoa

1/2 cup cooked Chickpeas

1/2 cup cooked Lentils

1 oz Feta Cheese

1 large Poached Egg

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and scoop out a portion of the flesh, leaving about a 1/2-inch border to form a boat. Chop the scooped eggplant flesh and set aside.

  • 3

    Brush the eggplant halves lightly with olive oil and season with salt, pepper, and a pinch of mixed herbs.

  • 4

    Place the eggplant halves on a baking sheet and roast in the oven for about 25-30 minutes until tender.

  • 5

    Meanwhile, in a bowl, combine the chopped roasted eggplant flesh with cooked quinoa, chickpeas, lentils, crumbled feta, lemon juice, and remaining fresh herbs. Adjust seasoning with salt and pepper to taste.

  • 6

    Once the eggplant halves are roasted, stuff them generously with the quinoa mixture.

  • 7

    Optionally, top each stuffed eggplant with a freshly poached egg for an extra protein boost.

  • 8

    Serve warm and enjoy this nutritious, herb-infused delight.

Herb-Roasted Quinoa Stuffed Eggplant with Poached Egg

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

Herb-Roasted Quinoa Stuffed Eggplant with Poached Egg

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Quinoa Stuffed Eggplant with Poached Egg

Savor the rustic charm of roasted eggplant filled with a delightful blend of herbed quinoa, chickpeas, and lentils, crowned with creamy feta and a perfectly poached egg. This dish marries smoky roasted flavors with a burst of fresh lemon and herb accents, making it a satisfying and balanced meal any time of day.

NUTRITION

586kcal
Protein
33.2g
Fat
20.3g
Carbs
72.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant

1/2 cup cooked Quinoa

1/2 cup cooked Chickpeas

1/2 cup cooked Lentils

1 oz Feta Cheese

1 large Poached Egg

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and scoop out a portion of the flesh, leaving about a 1/2-inch border to form a boat. Chop the scooped eggplant flesh and set aside.

  • 3

    Brush the eggplant halves lightly with olive oil and season with salt, pepper, and a pinch of mixed herbs.

  • 4

    Place the eggplant halves on a baking sheet and roast in the oven for about 25-30 minutes until tender.

  • 5

    Meanwhile, in a bowl, combine the chopped roasted eggplant flesh with cooked quinoa, chickpeas, lentils, crumbled feta, lemon juice, and remaining fresh herbs. Adjust seasoning with salt and pepper to taste.

  • 6

    Once the eggplant halves are roasted, stuff them generously with the quinoa mixture.

  • 7

    Optionally, top each stuffed eggplant with a freshly poached egg for an extra protein boost.

  • 8

    Serve warm and enjoy this nutritious, herb-infused delight.