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

Savor the scrumptious combination of tender roasted eggplant boats loaded with a medley of protein-packed quinoa, lentils, chickpeas, and fresh spinach. Finished with a hint of tangy reduced-fat feta and a burst of fragrant herbs, this dish offers a beautiful balance of textures and flavors, perfect for a nourishing meal any time of day.

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NUTRITION

618kcal
Protein
31.4g
Fat
15.3g
Carbs
91.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Cooked Quinoa (92g)

2/3 cup Cooked Lentils (110g)

1/4 cup Reduced-Fat Feta Cheese (40g)

1/2 cup Cooked Chickpeas (82g)

1 cup Fresh Spinach (30g)

2 cloves Garlic

1 tablespoon Lemon Juice

2 tablespoons Mixed Fresh Herbs

2 teaspoons Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the eggplant in half lengthwise and score the flesh lightly with a knife, leaving a border along the skin. Scoop out some of the flesh, creating a boat, and reserve the scooped eggplant.

  • 3

    Brush the eggplant halves with olive oil, season with a pinch of salt and pepper, and roast in the oven for 20 minutes until slightly softened.

  • 4

    Meanwhile, in a bowl, combine the cooked quinoa, cooked lentils, cooked chickpeas, chopped spinach, and minced garlic. Finely chop the reserved eggplant flesh and add it to the mix.

  • 5

    Add lemon juice and mixed fresh herbs to the bowl, stirring gently to combine all the flavors.

  • 6

    Once the eggplant boats are roasted, remove them from the oven and spoon the quinoa mixture into each boat.

  • 7

    Sprinkle the reduced-fat feta cheese over the stuffing, then return the filled eggplant boats to the oven and bake for an additional 8-10 minutes until the feta is warmed and slightly melted.

  • 8

    Serve warm and enjoy your nutrient-rich stuffed eggplant boats.

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

Savor the scrumptious combination of tender roasted eggplant boats loaded with a medley of protein-packed quinoa, lentils, chickpeas, and fresh spinach. Finished with a hint of tangy reduced-fat feta and a burst of fragrant herbs, this dish offers a beautiful balance of textures and flavors, perfect for a nourishing meal any time of day.

NUTRITION

618kcal
Protein
31.4g
Fat
15.3g
Carbs
91.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Cooked Quinoa (92g)

2/3 cup Cooked Lentils (110g)

1/4 cup Reduced-Fat Feta Cheese (40g)

1/2 cup Cooked Chickpeas (82g)

1 cup Fresh Spinach (30g)

2 cloves Garlic

1 tablespoon Lemon Juice

2 tablespoons Mixed Fresh Herbs

2 teaspoons Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the eggplant in half lengthwise and score the flesh lightly with a knife, leaving a border along the skin. Scoop out some of the flesh, creating a boat, and reserve the scooped eggplant.

  • 3

    Brush the eggplant halves with olive oil, season with a pinch of salt and pepper, and roast in the oven for 20 minutes until slightly softened.

  • 4

    Meanwhile, in a bowl, combine the cooked quinoa, cooked lentils, cooked chickpeas, chopped spinach, and minced garlic. Finely chop the reserved eggplant flesh and add it to the mix.

  • 5

    Add lemon juice and mixed fresh herbs to the bowl, stirring gently to combine all the flavors.

  • 6

    Once the eggplant boats are roasted, remove them from the oven and spoon the quinoa mixture into each boat.

  • 7

    Sprinkle the reduced-fat feta cheese over the stuffing, then return the filled eggplant boats to the oven and bake for an additional 8-10 minutes until the feta is warmed and slightly melted.

  • 8

    Serve warm and enjoy your nutrient-rich stuffed eggplant boats.