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 vibrant flavors of roasted eggplant halves filled with a hearty mix of quinoa, chickpeas, marinated tofu, and tangy feta cheese, all elevated by fresh basil and garlic. This dish offers a balance of textures—from the tender, smoky eggplant to the hearty, herb-infused filling that delivers satisfying protein and a burst of Mediterranean-inspired taste.

Try 7 days free, then $12.99 / mo.

NUTRITION

529kcal
Protein
32g
Fat
21.4g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (halved, approx 150g per serving)

1/2 cup Cooked Quinoa (93g)

1/2 cup Chickpeas (drained, 82g)

1/4 cup Crumbled Feta Cheese (38g)

120g Firm Tofu

1 teaspoon Olive Oil

1 clove Garlic, minced

2 tablespoons Fresh Basil, chopped

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the eggplant in half lengthwise and carefully scoop out some of the flesh, leaving a sturdy shell. Lightly brush the eggplant halves 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 minutes until the flesh is softened and slightly caramelized.

  • 4

    Meanwhile, prepare the filling by combining the cooked quinoa, drained chickpeas, crumbled feta, and diced firm tofu in a mixing bowl. Add the minced garlic and chopped basil, stirring until well distributed.

  • 5

    Once the eggplant halves are roasted, remove them from the oven and gently fold the scooped-out, diced eggplant flesh into the quinoa mixture for added moisture and flavor.

  • 6

    Spoon the hearty filling into the roasted eggplant boats, ensuring an even distribution.

  • 7

    Return the stuffed eggplant to the oven for an additional 10 minutes to allow the flavors to meld together.

  • 8

    Remove from the oven, garnish with a few extra basil leaves if desired, and serve warm.

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 vibrant flavors of roasted eggplant halves filled with a hearty mix of quinoa, chickpeas, marinated tofu, and tangy feta cheese, all elevated by fresh basil and garlic. This dish offers a balance of textures—from the tender, smoky eggplant to the hearty, herb-infused filling that delivers satisfying protein and a burst of Mediterranean-inspired taste.

NUTRITION

529kcal
Protein
32g
Fat
21.4g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (halved, approx 150g per serving)

1/2 cup Cooked Quinoa (93g)

1/2 cup Chickpeas (drained, 82g)

1/4 cup Crumbled Feta Cheese (38g)

120g Firm Tofu

1 teaspoon Olive Oil

1 clove Garlic, minced

2 tablespoons Fresh Basil, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the eggplant in half lengthwise and carefully scoop out some of the flesh, leaving a sturdy shell. Lightly brush the eggplant halves 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 minutes until the flesh is softened and slightly caramelized.

  • 4

    Meanwhile, prepare the filling by combining the cooked quinoa, drained chickpeas, crumbled feta, and diced firm tofu in a mixing bowl. Add the minced garlic and chopped basil, stirring until well distributed.

  • 5

    Once the eggplant halves are roasted, remove them from the oven and gently fold the scooped-out, diced eggplant flesh into the quinoa mixture for added moisture and flavor.

  • 6

    Spoon the hearty filling into the roasted eggplant boats, ensuring an even distribution.

  • 7

    Return the stuffed eggplant to the oven for an additional 10 minutes to allow the flavors to meld together.

  • 8

    Remove from the oven, garnish with a few extra basil leaves if desired, and serve warm.