Herb-Roasted Quinoa Stuffed Eggplant

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Quinoa Stuffed Eggplant

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Quinoa Stuffed Eggplant

Savor the rustic charm of roasted eggplant halves brimming with a hearty, herb-infused quinoa and chicken stuffing. Juicy chicken breast, tender chickpeas, fresh spinach, and tangy feta cheese mingle with aromatic parsley and oregano, creating a well-balanced meal that delights the senses and fuels your body.

Try 7 days free, then $12.99 / mo.

NUTRITION

547kcal
Protein
43.1g
Fat
17.3g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant

1/2 cup cooked Quinoa

1/2 cup cooked Chickpeas

1 cup raw Spinach

1 oz Feta Cheese

3 oz roasted Chicken Breast

1 tsp Olive Oil

1 tbsp chopped Fresh Parsley and Oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and gently scoop out some of the center to create space for the filling. Brush the eggplant halves with olive oil and season lightly with salt and pepper.

  • 3

    Place the eggplant halves on a baking sheet and roast for about 25 minutes until they become tender.

  • 4

    While the eggplant roasts, combine the cooked quinoa, chickpeas, diced roasted chicken breast, raw spinach, crumbled feta cheese, and chopped fresh herbs in a bowl. Mix gently until well distributed.

  • 5

    Spoon the filling into the roasted eggplant halves. Return the stuffed eggplant to the oven and bake for an additional 10 minutes to meld the flavors.

  • 6

    Remove from the oven, garnish with a sprinkle of extra herbs if desired, and serve warm.

Herb-Roasted Quinoa Stuffed Eggplant

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Quinoa Stuffed Eggplant

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Quinoa Stuffed Eggplant

Savor the rustic charm of roasted eggplant halves brimming with a hearty, herb-infused quinoa and chicken stuffing. Juicy chicken breast, tender chickpeas, fresh spinach, and tangy feta cheese mingle with aromatic parsley and oregano, creating a well-balanced meal that delights the senses and fuels your body.

NUTRITION

547kcal
Protein
43.1g
Fat
17.3g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant

1/2 cup cooked Quinoa

1/2 cup cooked Chickpeas

1 cup raw Spinach

1 oz Feta Cheese

3 oz roasted Chicken Breast

1 tsp Olive Oil

1 tbsp chopped Fresh Parsley and Oregano

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and gently scoop out some of the center to create space for the filling. Brush the eggplant halves with olive oil and season lightly with salt and pepper.

  • 3

    Place the eggplant halves on a baking sheet and roast for about 25 minutes until they become tender.

  • 4

    While the eggplant roasts, combine the cooked quinoa, chickpeas, diced roasted chicken breast, raw spinach, crumbled feta cheese, and chopped fresh herbs in a bowl. Mix gently until well distributed.

  • 5

    Spoon the filling into the roasted eggplant halves. Return the stuffed eggplant to the oven and bake for an additional 10 minutes to meld the flavors.

  • 6

    Remove from the oven, garnish with a sprinkle of extra herbs if desired, and serve warm.