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 herb-roasted eggplant boats filled with a savory mixture of quinoa, chickpeas, marinated tofu, fresh tomato, and spinach, all accented with aromatic herbs. This dish offers a satisfying balance of flavors and textures, perfect for a wholesome dinner that nourishes both body and soul.

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NUTRITION

579kcal
Protein
31.1g
Fat
20.2g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~300g)

1/2 cup cooked Quinoa (~92g)

1/3 cup cooked Chickpeas (~50g)

5 ounces Firm Tofu (~140g)

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

1 medium Tomato (~123g)

1 cup Spinach (~30g)

2 Tbsp Fresh Herbs (parsley & basil)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and scoop out some of the flesh, leaving a 1/2-inch border to create a boat. Dice the removed flesh and set aside.

  • 3

    Place the eggplant halves on a baking sheet, drizzle lightly with a bit of water (or a tiny amount of olive oil if desired) and roast for 20-25 minutes until slightly tender.

  • 4

    Meanwhile, in a bowl combine the cooked quinoa, chickpeas, diced tofu (cubed), chopped tomato, spinach, and reserved eggplant flesh. Stir in the fresh herbs and season with salt and pepper.

  • 5

    Once the eggplant halves are roasted, spoon the mixture into each boat evenly.

  • 6

    Return the stuffed eggplants to the oven and bake for an additional 10-12 minutes to meld the flavors.

  • 7

    Remove from the oven, sprinkle the crumbled feta over the boats, and 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 herb-roasted eggplant boats filled with a savory mixture of quinoa, chickpeas, marinated tofu, fresh tomato, and spinach, all accented with aromatic herbs. This dish offers a satisfying balance of flavors and textures, perfect for a wholesome dinner that nourishes both body and soul.

NUTRITION

579kcal
Protein
31.1g
Fat
20.2g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~300g)

1/2 cup cooked Quinoa (~92g)

1/3 cup cooked Chickpeas (~50g)

5 ounces Firm Tofu (~140g)

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

1 medium Tomato (~123g)

1 cup Spinach (~30g)

2 Tbsp Fresh Herbs (parsley & basil)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and scoop out some of the flesh, leaving a 1/2-inch border to create a boat. Dice the removed flesh and set aside.

  • 3

    Place the eggplant halves on a baking sheet, drizzle lightly with a bit of water (or a tiny amount of olive oil if desired) and roast for 20-25 minutes until slightly tender.

  • 4

    Meanwhile, in a bowl combine the cooked quinoa, chickpeas, diced tofu (cubed), chopped tomato, spinach, and reserved eggplant flesh. Stir in the fresh herbs and season with salt and pepper.

  • 5

    Once the eggplant halves are roasted, spoon the mixture into each boat evenly.

  • 6

    Return the stuffed eggplants to the oven and bake for an additional 10-12 minutes to meld the flavors.

  • 7

    Remove from the oven, sprinkle the crumbled feta over the boats, and serve warm.