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 these vibrant and satisfying eggplant boats filled with a hearty blend of quinoa, chickpeas, marinated tofu, and a burst of fresh vegetables. Infused with aromatic herbs and a drizzle of olive oil, this dish delivers a balanced and delicious meal perfect for breakfast, lunch, or dinner.

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NUTRITION

589kcal
Protein
34.2g
Fat
25.5g
Carbs
59.9g

SERVINGS

1 serving

INGREDIENTS

1 half medium Eggplant (approx. 150g)

0.5 cup cooked Quinoa (approx. 92g)

0.5 cup canned Chickpeas (approx. 125g)

0.75 cup cubed Extra-Firm Tofu (approx. 112g)

0.25 cup Crumbled Feta Cheese (approx. 38g)

0.5 cup Diced Tomato (approx. 90g)

1 cup Fresh Spinach (approx. 30g)

1 teaspoon Olive Oil (approx. 4.5g)

2 tablespoons Mixed Fresh Herbs (approx. 6g)

2 cloves Minced Garlic (approx. 6g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and carefully scoop out some of the flesh to create a boat, leaving about 1/2 inch of the shell.

  • 2

    Brush the eggplant boats lightly with olive oil and season with a pinch of salt and pepper. Place them on a baking sheet, cut side up, and roast in the oven for about 20-25 minutes until tender.

  • 3

    Meanwhile, in a bowl combine the cooked quinoa, chickpeas, cubed tofu, crumbled feta, diced tomato, fresh spinach, minced garlic, and chopped herbs. Mix gently to distribute the flavors evenly. Season with salt and pepper to taste.

  • 4

    Once the eggplant boats are roasted, spoon the quinoa mixture generously into each boat. Return the stuffed eggplant to the oven and bake for an additional 10 minutes to allow the flavors to meld.

  • 5

    Remove from the oven and serve warm, garnished with any extra fresh herbs if desired.

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 these vibrant and satisfying eggplant boats filled with a hearty blend of quinoa, chickpeas, marinated tofu, and a burst of fresh vegetables. Infused with aromatic herbs and a drizzle of olive oil, this dish delivers a balanced and delicious meal perfect for breakfast, lunch, or dinner.

NUTRITION

589kcal
Protein
34.2g
Fat
25.5g
Carbs
59.9g

SERVINGS

1 serving

INGREDIENTS

1 half medium Eggplant (approx. 150g)

0.5 cup cooked Quinoa (approx. 92g)

0.5 cup canned Chickpeas (approx. 125g)

0.75 cup cubed Extra-Firm Tofu (approx. 112g)

0.25 cup Crumbled Feta Cheese (approx. 38g)

0.5 cup Diced Tomato (approx. 90g)

1 cup Fresh Spinach (approx. 30g)

1 teaspoon Olive Oil (approx. 4.5g)

2 tablespoons Mixed Fresh Herbs (approx. 6g)

2 cloves Minced Garlic (approx. 6g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and carefully scoop out some of the flesh to create a boat, leaving about 1/2 inch of the shell.

  • 2

    Brush the eggplant boats lightly with olive oil and season with a pinch of salt and pepper. Place them on a baking sheet, cut side up, and roast in the oven for about 20-25 minutes until tender.

  • 3

    Meanwhile, in a bowl combine the cooked quinoa, chickpeas, cubed tofu, crumbled feta, diced tomato, fresh spinach, minced garlic, and chopped herbs. Mix gently to distribute the flavors evenly. Season with salt and pepper to taste.

  • 4

    Once the eggplant boats are roasted, spoon the quinoa mixture generously into each boat. Return the stuffed eggplant to the oven and bake for an additional 10 minutes to allow the flavors to meld.

  • 5

    Remove from the oven and serve warm, garnished with any extra fresh herbs if desired.