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 these delightful eggplant boats filled with a hearty blend of quinoa, chickpeas, lentils, tofu, and crumbled feta, all elevated with fresh herbs and a light Greek yogurt drizzle. This dish delivers a comforting, savory flavor profile with a hint of Mediterranean charm, perfectly balancing textures and vibrant tastes.

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NUTRITION

555kcal
Protein
31.8g
Fat
17g
Carbs
76.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~300g)

1/2 cup Cooked Quinoa (~93g)

1/4 cup Cooked Chickpeas (~40g)

1/4 cup Cooked Lentils (~50g)

2 tbsp Crumbled Feta Cheese (~30g)

100g Firm Tofu

1/4 cup Nonfat Greek Yogurt (~60g)

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Basil)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and use a spoon to carefully scoop out some of the flesh, leaving a sturdy shell. Chop the scooped eggplant flesh and set aside.

  • 2

    Brush the eggplant halves with olive oil and season lightly with salt and pepper. Place them on a baking sheet, cut side up, and roast for about 25-30 minutes until they are tender and slightly golden.

  • 3

    While the eggplant roasts, prepare the filling. In a bowl, combine the cooked quinoa, chickpeas, lentils, crumbled feta, and chopped eggplant flesh. Add diced firm tofu, then mix in the fresh chopped parsley and basil. Season with a pinch of salt and pepper.

  • 4

    Once the eggplant shells are tender, remove them from the oven. Gently spoon the quinoa mixture into the eggplant halves, packing the filling evenly.

  • 5

    Return the stuffed eggplants to the oven and bake for an additional 10 minutes to meld the flavors.

  • 6

    For a finishing touch, drizzle nonfat Greek yogurt over the stuffed eggplant boats before serving. Enjoy this nutritious and flavor-packed dish hot.

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 these delightful eggplant boats filled with a hearty blend of quinoa, chickpeas, lentils, tofu, and crumbled feta, all elevated with fresh herbs and a light Greek yogurt drizzle. This dish delivers a comforting, savory flavor profile with a hint of Mediterranean charm, perfectly balancing textures and vibrant tastes.

NUTRITION

555kcal
Protein
31.8g
Fat
17g
Carbs
76.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~300g)

1/2 cup Cooked Quinoa (~93g)

1/4 cup Cooked Chickpeas (~40g)

1/4 cup Cooked Lentils (~50g)

2 tbsp Crumbled Feta Cheese (~30g)

100g Firm Tofu

1/4 cup Nonfat Greek Yogurt (~60g)

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Basil)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and use a spoon to carefully scoop out some of the flesh, leaving a sturdy shell. Chop the scooped eggplant flesh and set aside.

  • 2

    Brush the eggplant halves with olive oil and season lightly with salt and pepper. Place them on a baking sheet, cut side up, and roast for about 25-30 minutes until they are tender and slightly golden.

  • 3

    While the eggplant roasts, prepare the filling. In a bowl, combine the cooked quinoa, chickpeas, lentils, crumbled feta, and chopped eggplant flesh. Add diced firm tofu, then mix in the fresh chopped parsley and basil. Season with a pinch of salt and pepper.

  • 4

    Once the eggplant shells are tender, remove them from the oven. Gently spoon the quinoa mixture into the eggplant halves, packing the filling evenly.

  • 5

    Return the stuffed eggplants to the oven and bake for an additional 10 minutes to meld the flavors.

  • 6

    For a finishing touch, drizzle nonfat Greek yogurt over the stuffed eggplant boats before serving. Enjoy this nutritious and flavor-packed dish hot.