YOUR SOLIN GENERATED RECIPE
Herb-Roasted Quinoa Stuffed Eggplant Boats
Savor the vibrant flavors of tender roasted eggplant halves filled with a hearty blend of protein-packed lean ground turkey, fluffy quinoa, and garlicky chickpeas. Infused with aromatic herbs and a drizzle of extra virgin olive oil, this dish is as delicious as it is nutritious, offering a well-balanced combination of textures and flavors perfect for a satisfying meal.
INGREDIENTS
1 medium Eggplant (300g)
1/2 cup cooked Quinoa (92g)
1/2 cup drained Chickpeas (82g)
3 ounces Lean Ground Turkey (85g)
1 teaspoon Extra Virgin Olive Oil (5g)
1 clove Garlic
2 tablespoons Fresh Herbs (Parsley & Basil)
PREPARATION
Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and use a spoon to scoop out some of the flesh, creating a boat while leaving a 1/2-inch border.
Drizzle the eggplant halves lightly with olive oil, season with salt and pepper, and place them on a baking sheet. Roast in the oven for about 20-25 minutes until the flesh is tender.
Meanwhile, heat a non-stick skillet over medium heat and add the ground turkey. Cook until browned and fully cooked, breaking it into small pieces as it cooks.
In a bowl, combine the cooked ground turkey with cooked quinoa, chickpeas, minced garlic, and chopped fresh herbs. Stir gently to mix the flavors, and season with salt and pepper to taste.
Remove the eggplant halves from the oven and carefully fill each boat with the quinoa mixture.
Return the stuffed eggplant boats to the oven for an additional 8-10 minutes, allowing the flavors to meld together.
Plate your Herb-Roasted Quinoa Stuffed Eggplant Boats and serve warm for a nutritious, satisfying meal.