Herb-Roasted Quinoa Stuffed Eggplant Boats

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

Herb-Roasted Quinoa Stuffed Eggplant Boats

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Quinoa Stuffed Eggplant Boats

Enjoy a vibrant bowl of herb-roasted quinoa stuffed eggplant boats bursting with fresh vegetables, tender tofu, hearty lentils, and edamame. This dish is a nutritious blend of textures and flavors, featuring a medley of basil and parsley with a drizzle of zesty olive oil for a truly satisfying meal.

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NUTRITION

510kcal
Protein
33.9g
Fat
16.3g
Carbs
59.9g

SERVINGS

1 serving

INGREDIENTS

½ medium Eggplant (150g)

¼ cup Cooked Quinoa (43g)

150g Firm Tofu

½ cup Cooked Lentils (100g)

½ cup Shelled Edamame (75g)

¼ cup diced Red Bell Pepper (40g)

¼ cup halved Cherry Tomatoes (35g)

¼ cup Spinach (7g)

1 tsp Olive Oil

2 tbsp Fresh Herbs (Basil & Parsley)

1 clove Garlic

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and score the flesh lightly, then brush with olive oil and season with a pinch of salt and pepper.

  • 3

    Place the eggplant halves on a baking sheet, cut side up, and roast in the oven for about 20-25 minutes until the flesh is tender.

  • 4

    While the eggplant is roasting, press the tofu to remove excess moisture and crumble it into a bowl.

  • 5

    In a large mixing bowl, combine the cooked quinoa, crumbled tofu, cooked lentils, shelled edamame, diced red bell pepper, halved cherry tomatoes, and spinach.

  • 6

    Add minced garlic, fresh chopped basil and parsley, and a dash of lemon juice to the bowl, stirring to combine all the ingredients.

  • 7

    Once the eggplant is roasted, scoop out a bit of the soft interior to make a small well in each half, and fold the scooped eggplant into your mixture.

  • 8

    Fill the roasted eggplant halves with the quinoa mixture, and optionally return to the oven for an additional 5 minutes to meld the flavors.

  • 9

    Serve warm and enjoy your nutrient-packed herb-roasted quinoa stuffed eggplant boats!

Herb-Roasted Quinoa Stuffed Eggplant Boats

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

Herb-Roasted Quinoa Stuffed Eggplant Boats

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Quinoa Stuffed Eggplant Boats

Enjoy a vibrant bowl of herb-roasted quinoa stuffed eggplant boats bursting with fresh vegetables, tender tofu, hearty lentils, and edamame. This dish is a nutritious blend of textures and flavors, featuring a medley of basil and parsley with a drizzle of zesty olive oil for a truly satisfying meal.

NUTRITION

510kcal
Protein
33.9g
Fat
16.3g
Carbs
59.9g

SERVINGS

1 serving

INGREDIENTS

½ medium Eggplant (150g)

¼ cup Cooked Quinoa (43g)

150g Firm Tofu

½ cup Cooked Lentils (100g)

½ cup Shelled Edamame (75g)

¼ cup diced Red Bell Pepper (40g)

¼ cup halved Cherry Tomatoes (35g)

¼ cup Spinach (7g)

1 tsp Olive Oil

2 tbsp Fresh Herbs (Basil & Parsley)

1 clove Garlic

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and score the flesh lightly, then brush with olive oil and season with a pinch of salt and pepper.

  • 3

    Place the eggplant halves on a baking sheet, cut side up, and roast in the oven for about 20-25 minutes until the flesh is tender.

  • 4

    While the eggplant is roasting, press the tofu to remove excess moisture and crumble it into a bowl.

  • 5

    In a large mixing bowl, combine the cooked quinoa, crumbled tofu, cooked lentils, shelled edamame, diced red bell pepper, halved cherry tomatoes, and spinach.

  • 6

    Add minced garlic, fresh chopped basil and parsley, and a dash of lemon juice to the bowl, stirring to combine all the ingredients.

  • 7

    Once the eggplant is roasted, scoop out a bit of the soft interior to make a small well in each half, and fold the scooped eggplant into your mixture.

  • 8

    Fill the roasted eggplant halves with the quinoa mixture, and optionally return to the oven for an additional 5 minutes to meld the flavors.

  • 9

    Serve warm and enjoy your nutrient-packed herb-roasted quinoa stuffed eggplant boats!