Herb-Roasted Quinoa Stuffed Eggplant

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

Herb-Roasted Quinoa Stuffed Eggplant

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Quinoa Stuffed Eggplant

Savor the satisfying blend of roasted eggplant filled with a zesty mix of quinoa, tender chicken, chickpeas, and tangy feta. Enhanced with a medley of fresh herbs, garlic, and roasted red pepper, this dish offers a delightful burst of flavors with every bite, making it an excellent choice for a wholesome meal.

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NUTRITION

546kcal
Protein
42.8g
Fat
17.4g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

0.5 medium Eggplant (150g)

0.5 cup Cooked Quinoa (92g)

0.5 cup Cooked Chickpeas (82g)

3 ounces Chicken Breast (85g)

1 ounce Low-Fat Feta Cheese (28g)

1 teaspoon Extra Virgin Olive Oil (5g)

1 clove Garlic

0.25 cup Roasted Red Pepper (40g)

2 tablespoons Fresh Basil & Parsley

1 teaspoon Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and score the flesh lightly. Drizzle with a bit of olive oil and sprinkle a pinch of salt.

  • 3

    Place the eggplant halves cut-side down on a baking sheet and roast for 25-30 minutes until the flesh is soft.

  • 4

    Meanwhile, in a medium bowl, combine the cooked quinoa, chickpeas, shredded roasted chicken breast, diced roasted red pepper, minced garlic, crumbled feta, chopped fresh basil and parsley, and lemon zest.

  • 5

    Once the eggplant is roasted, scoop out a portion of the flesh from the center, leaving a 1/4-inch border to create a boat. Chop the scooped-out eggplant and gently stir it into the filling mixture to add extra texture.

  • 6

    Season the filling with salt and pepper to taste and drizzle with the remaining olive oil.

  • 7

    Spoon the mixture back into the eggplant boats, distributing it evenly.

  • 8

    Return the stuffed eggplant to the oven for an additional 8-10 minutes to heat through and allow the flavors to meld.

  • 9

    Remove from the oven, garnish with extra herbs if desired, and serve warm.

Herb-Roasted Quinoa Stuffed Eggplant

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

Herb-Roasted Quinoa Stuffed Eggplant

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Quinoa Stuffed Eggplant

Savor the satisfying blend of roasted eggplant filled with a zesty mix of quinoa, tender chicken, chickpeas, and tangy feta. Enhanced with a medley of fresh herbs, garlic, and roasted red pepper, this dish offers a delightful burst of flavors with every bite, making it an excellent choice for a wholesome meal.

NUTRITION

546kcal
Protein
42.8g
Fat
17.4g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

0.5 medium Eggplant (150g)

0.5 cup Cooked Quinoa (92g)

0.5 cup Cooked Chickpeas (82g)

3 ounces Chicken Breast (85g)

1 ounce Low-Fat Feta Cheese (28g)

1 teaspoon Extra Virgin Olive Oil (5g)

1 clove Garlic

0.25 cup Roasted Red Pepper (40g)

2 tablespoons Fresh Basil & Parsley

1 teaspoon Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and score the flesh lightly. Drizzle with a bit of olive oil and sprinkle a pinch of salt.

  • 3

    Place the eggplant halves cut-side down on a baking sheet and roast for 25-30 minutes until the flesh is soft.

  • 4

    Meanwhile, in a medium bowl, combine the cooked quinoa, chickpeas, shredded roasted chicken breast, diced roasted red pepper, minced garlic, crumbled feta, chopped fresh basil and parsley, and lemon zest.

  • 5

    Once the eggplant is roasted, scoop out a portion of the flesh from the center, leaving a 1/4-inch border to create a boat. Chop the scooped-out eggplant and gently stir it into the filling mixture to add extra texture.

  • 6

    Season the filling with salt and pepper to taste and drizzle with the remaining olive oil.

  • 7

    Spoon the mixture back into the eggplant boats, distributing it evenly.

  • 8

    Return the stuffed eggplant to the oven for an additional 8-10 minutes to heat through and allow the flavors to meld.

  • 9

    Remove from the oven, garnish with extra herbs if desired, and serve warm.