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

Delight in these savory, herb-infused eggplant boats filled with a hearty mixture of quinoa, lean ground turkey, tomatoes, and spinach. The tender, roasted eggplant pairs perfectly with the vibrant, spiced stuffing, creating a dish that’s both nutritious and bursting with flavor.

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NUTRITION

470kcal
Protein
36.7g
Fat
16.8g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant

1/2 cup Cooked Quinoa

5 ounces Lean Ground Turkey

1/2 cup Diced Tomatoes

1 cup Spinach

0.33 tablespoon Olive Oil

2 cloves Garlic

1/4 medium Red Onion

2 tablespoons Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the eggplant in half lengthwise and use a spoon to scoop out some of the center, creating a boat. Brush the eggplant halves lightly with olive oil and season with salt and pepper.

  • 2

    Place the eggplant halves on a baking sheet and roast for 25-30 minutes until the flesh is soft and edges are lightly browned.

  • 3

    Meanwhile, heat a small pan over medium heat and add the remaining olive oil. Sauté minced garlic and finely chopped red onion until fragrant and translucent.

  • 4

    Add the lean ground turkey to the pan and cook thoroughly, breaking it apart as it browns. Stir in the diced tomatoes, cooked quinoa, and spinach. Mix in the fresh herbs, and season with salt and pepper. Allow the mixture to heat through for a couple of minutes.

  • 5

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

  • 6

    Return the stuffed eggplant to the oven for an additional 5 minutes to meld the flavors. Serve warm.

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

Delight in these savory, herb-infused eggplant boats filled with a hearty mixture of quinoa, lean ground turkey, tomatoes, and spinach. The tender, roasted eggplant pairs perfectly with the vibrant, spiced stuffing, creating a dish that’s both nutritious and bursting with flavor.

NUTRITION

470kcal
Protein
36.7g
Fat
16.8g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant

1/2 cup Cooked Quinoa

5 ounces Lean Ground Turkey

1/2 cup Diced Tomatoes

1 cup Spinach

0.33 tablespoon Olive Oil

2 cloves Garlic

1/4 medium Red Onion

2 tablespoons Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the eggplant in half lengthwise and use a spoon to scoop out some of the center, creating a boat. Brush the eggplant halves lightly with olive oil and season with salt and pepper.

  • 2

    Place the eggplant halves on a baking sheet and roast for 25-30 minutes until the flesh is soft and edges are lightly browned.

  • 3

    Meanwhile, heat a small pan over medium heat and add the remaining olive oil. Sauté minced garlic and finely chopped red onion until fragrant and translucent.

  • 4

    Add the lean ground turkey to the pan and cook thoroughly, breaking it apart as it browns. Stir in the diced tomatoes, cooked quinoa, and spinach. Mix in the fresh herbs, and season with salt and pepper. Allow the mixture to heat through for a couple of minutes.

  • 5

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

  • 6

    Return the stuffed eggplant to the oven for an additional 5 minutes to meld the flavors. Serve warm.