YOUR SOLIN GENERATED RECIPE
Herb-Roasted Quinoa Stuffed Eggplant
Enjoy a savory, nutrient-packed dish featuring tender roasted eggplant halves filled with a zesty blend of quinoa, roasted chickpeas, marinated tempeh, and crumbled feta, all accented by fresh herbs and a bright lemon dressing. This vibrant meal delivers a balanced mix of protein and hearty flavors perfect for any meal of the day.
INGREDIENTS
1 medium Eggplant (300g)
1/2 cup Cooked Quinoa (93g)
1/2 cup Roasted Chickpeas (82g)
100g Tempeh, cooked
1/4 cup Crumbled Feta Cheese (40g)
1 tbsp Olive Oil (14g)
1 tbsp Lemon Juice (15g)
2 tbsp Fresh Herbs (chopped)
2 Garlic cloves
PREPARATION
Preheat the oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh lightly with a knife. Drizzle each half with olive oil and season with a pinch of salt.
Place the eggplant halves cut side up on a baking sheet and roast for 25-30 minutes until the flesh is soft and lightly golden.
While the eggplant roasts, prepare the filling. In a bowl, combine the cooked quinoa, roasted chickpeas, diced cooked tempeh, crumbled feta, minced garlic, and chopped fresh herbs.
Drizzle lemon juice over the filling and gently toss to combine all ingredients. Adjust seasoning with salt and pepper to taste.
Remove the roasted eggplant from the oven. Scoop out a portion of the soft flesh from the center, leaving a border to hold the filling.
Fold the scooped eggplant flesh into the quinoa mixture for added flavor and texture. Then spoon the filling back into the eggplant halves, piling generously.
Optionally, return the stuffed eggplant to the oven for an additional 5 minutes to meld the flavors or serve immediately as a hearty dish.