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

Savor the rich flavors of roasted eggplant boats filled with a hearty mixture of quinoa, lentils, chickpeas, and fresh vegetables, enhanced by fragrant herbs and topped with a perfectly poached egg and a sprinkle of tangy feta. This dish offers a delightful combination of textures and tastes, balancing a light smokiness from the roasted eggplant with the zest of basil and oregano.

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NUTRITION

567kcal
Protein
31.2g
Fat
16.8g
Carbs
78.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup cooked Quinoa (92g)

1/2 cup cooked Lentils (100g)

1/3 cup cooked Chickpeas (82g)

1 cup Spinach

1/2 red Bell Pepper

1 small Tomato

1 tsp Olive Oil

1 clove Garlic

2 tbsp Fresh Herbs (Basil & Oregano)

1 large Poached Egg

0.5 oz Crumbled Feta Cheese

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and score the flesh lightly. Drizzle with a small amount of olive oil, and season with salt and pepper.

  • 3

    Roast the eggplant halves on a baking sheet, flesh side up, for about 25-30 minutes until tender.

  • 4

    While the eggplant roasts, mix the cooked quinoa, lentils, and chickpeas in a bowl. Add the chopped spinach, diced red bell pepper, and tomato.

  • 5

    Mince the garlic and chop the fresh herbs, then stir them into the mixture along with a drizzle of olive oil, salt, and pepper.

  • 6

    Once the eggplant is roasted, scoop out some of the flesh to create a boat, and gently fold it into the quinoa mixture to enhance flavor and texture.

  • 7

    Spoon the filling evenly into the eggplant boats.

  • 8

    Top each stuffed eggplant with a poached egg and sprinkle with crumbled feta cheese.

  • 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

Savor the rich flavors of roasted eggplant boats filled with a hearty mixture of quinoa, lentils, chickpeas, and fresh vegetables, enhanced by fragrant herbs and topped with a perfectly poached egg and a sprinkle of tangy feta. This dish offers a delightful combination of textures and tastes, balancing a light smokiness from the roasted eggplant with the zest of basil and oregano.

NUTRITION

567kcal
Protein
31.2g
Fat
16.8g
Carbs
78.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup cooked Quinoa (92g)

1/2 cup cooked Lentils (100g)

1/3 cup cooked Chickpeas (82g)

1 cup Spinach

1/2 red Bell Pepper

1 small Tomato

1 tsp Olive Oil

1 clove Garlic

2 tbsp Fresh Herbs (Basil & Oregano)

1 large Poached Egg

0.5 oz Crumbled Feta Cheese

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and score the flesh lightly. Drizzle with a small amount of olive oil, and season with salt and pepper.

  • 3

    Roast the eggplant halves on a baking sheet, flesh side up, for about 25-30 minutes until tender.

  • 4

    While the eggplant roasts, mix the cooked quinoa, lentils, and chickpeas in a bowl. Add the chopped spinach, diced red bell pepper, and tomato.

  • 5

    Mince the garlic and chop the fresh herbs, then stir them into the mixture along with a drizzle of olive oil, salt, and pepper.

  • 6

    Once the eggplant is roasted, scoop out some of the flesh to create a boat, and gently fold it into the quinoa mixture to enhance flavor and texture.

  • 7

    Spoon the filling evenly into the eggplant boats.

  • 8

    Top each stuffed eggplant with a poached egg and sprinkle with crumbled feta cheese.

  • 9

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