YOUR SOLIN GENERATED RECIPE
Herb-Roasted Quinoa Stuffed Eggplant Boats
Savor a delicious and nutritious twist on stuffed eggplant. Tender roasted eggplant halves are filled with a vibrant medley of herbed quinoa, succulent grilled chicken, hearty chickpeas, fresh spinach, and tangy feta cheese, all brought together with a light drizzle of olive oil and a creamy Greek yogurt topping. This dish offers an inviting blend of textures and flavors, perfect for a balanced meal any time of day.
INGREDIENTS
1 medium eggplant (halved, approx 150g)
3 ounces chicken breast (approx 85g)
1/2 cup cooked quinoa (approx 93g)
1/4 cup chickpeas (approx 40g)
1 cup raw spinach (approx 30g)
1/4 cup crumbled feta cheese (approx 38g)
1/4 cup nonfat Greek yogurt (approx 60g)
1 teaspoon olive oil (approx 5g)
1 teaspoon mixed dried herbs
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F (200°C). Slice the eggplant in half lengthwise and use a spoon to gently scoop out some of the flesh, leaving a border around the edges to form a boat. Lightly brush the eggplant halves with olive oil and season with salt, pepper, and a pinch of mixed dried herbs.
Place the eggplant halves on a baking sheet, cut side up, and roast in the oven for 20-25 minutes until tender and slightly caramelized.
Meanwhile, in a bowl combine the cooked quinoa, drained chickpeas, fresh spinach, and crumbled feta cheese. Add a pinch of salt, pepper, and additional dried herbs as desired.
Grill or sear the chicken breast until fully cooked, then dice or shred it into bite-size pieces. Stir the chicken into the quinoa mixture.
Once the eggplant is roasted, remove from the oven and spoon the quinoa and chicken filling into each eggplant boat.
Top the stuffed eggplant with a dollop of nonfat Greek yogurt for creaminess and garnish with extra herbs if desired.
Serve warm and enjoy your herb-roasted quinoa stuffed eggplant boat, a balanced dish packed with flavor and nutritious ingredients.