Herb-Roasted Quinoa Stuffed Eggplant Boats with Turkey

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

Herb-Roasted Quinoa Stuffed Eggplant Boats with Turkey

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Quinoa Stuffed Eggplant Boats with Turkey

Enjoy these savory eggplant boats bursting with a hearty mixture of lean ground turkey, quinoa, and crumbled feta cheese. Enhanced with fragrant garlic and fresh herbs, this dish marries rustic comfort with bright Mediterranean notes, making it a balanced, delicious meal.

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NUTRITION

507kcal
Protein
34.3g
Fat
22.5g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~300g)

4 oz Ground Turkey (93% Lean)

1/2 cup Cooked Quinoa (~92g)

1/4 cup Crumbled Feta Cheese (~38g)

1 tsp Olive Oil

1 clove Minced Garlic

1 tbsp Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and scoop out a portion of the center to create boats, leaving a rim about 1/2 inch thick.

  • 2

    Lightly brush the eggplant boats with olive oil and season with a pinch of salt and pepper. Place them cut-side up on a baking sheet.

  • 3

    Roast the eggplant in the preheated oven for about 20 minutes until slightly tender.

  • 4

    Meanwhile, in a skillet over medium heat, add the ground turkey and minced garlic. Cook until the turkey is browned and cooked through, breaking it up into crumbles.

  • 5

    Stir in the cooked quinoa and allow the mixture to heat through. Remove from heat and gently fold in the crumbled feta cheese and chopped parsley. Adjust seasoning with salt and pepper.

  • 6

    Spoon the turkey and quinoa filling into the roasted eggplant boats, distributing it evenly.

  • 7

    Return the stuffed eggplant to the oven and bake for an additional 10 minutes, allowing the flavors to meld and the top to slightly brown.

  • 8

    Remove from the oven and serve warm. Enjoy your herb-infused, protein-packed stuffed eggplant boats!

Herb-Roasted Quinoa Stuffed Eggplant Boats with Turkey

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

Herb-Roasted Quinoa Stuffed Eggplant Boats with Turkey

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Quinoa Stuffed Eggplant Boats with Turkey

Enjoy these savory eggplant boats bursting with a hearty mixture of lean ground turkey, quinoa, and crumbled feta cheese. Enhanced with fragrant garlic and fresh herbs, this dish marries rustic comfort with bright Mediterranean notes, making it a balanced, delicious meal.

NUTRITION

507kcal
Protein
34.3g
Fat
22.5g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~300g)

4 oz Ground Turkey (93% Lean)

1/2 cup Cooked Quinoa (~92g)

1/4 cup Crumbled Feta Cheese (~38g)

1 tsp Olive Oil

1 clove Minced Garlic

1 tbsp Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and scoop out a portion of the center to create boats, leaving a rim about 1/2 inch thick.

  • 2

    Lightly brush the eggplant boats with olive oil and season with a pinch of salt and pepper. Place them cut-side up on a baking sheet.

  • 3

    Roast the eggplant in the preheated oven for about 20 minutes until slightly tender.

  • 4

    Meanwhile, in a skillet over medium heat, add the ground turkey and minced garlic. Cook until the turkey is browned and cooked through, breaking it up into crumbles.

  • 5

    Stir in the cooked quinoa and allow the mixture to heat through. Remove from heat and gently fold in the crumbled feta cheese and chopped parsley. Adjust seasoning with salt and pepper.

  • 6

    Spoon the turkey and quinoa filling into the roasted eggplant boats, distributing it evenly.

  • 7

    Return the stuffed eggplant to the oven and bake for an additional 10 minutes, allowing the flavors to meld and the top to slightly brown.

  • 8

    Remove from the oven and serve warm. Enjoy your herb-infused, protein-packed stuffed eggplant boats!