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 rich layers of texture and flavor in these herb-roasted eggplant boats, filled with a vibrant blend of quinoa, chickpeas, edamame, and marinated tempeh. Finished with a sprinkle of tangy feta and fresh herbs, this dish offers a hearty yet light meal perfect for any time of day.

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NUTRITION

581kcal
Protein
32.6g
Fat
21.3g
Carbs
65.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (150g)

½ cup Cooked Quinoa (93g)

½ cup Chickpeas, rinsed (82g)

½ cup Shelled Edamame (78g)

1/3 cup Crumbled Feta Cheese (40g)

1.5 oz Tempeh (42g)

1 tsp Olive Oil (5g)

Fresh Herbs (Parsley & Basil, 2 tbsp)

Salt and 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, creating boats. Brush the insides with olive oil and season with salt and pepper.

  • 3

    Place the eggplant halves on a baking sheet and roast in the oven for about 20 minutes until slightly softened.

  • 4

    Meanwhile, in a bowl combine the cooked quinoa, chickpeas, edamame, and diced tempeh. Stir in fresh chopped herbs and season with a little salt and pepper.

  • 5

    Once the eggplant is roasted, spoon the quinoa mixture generously into the eggplant boats.

  • 6

    Sprinkle crumbled feta cheese on top and return to the oven for an additional 5-7 minutes, until the filling is warmed through and the feta starts to soften.

  • 7

    Remove from the oven, garnish with extra fresh herbs if desired, 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

Savor the rich layers of texture and flavor in these herb-roasted eggplant boats, filled with a vibrant blend of quinoa, chickpeas, edamame, and marinated tempeh. Finished with a sprinkle of tangy feta and fresh herbs, this dish offers a hearty yet light meal perfect for any time of day.

NUTRITION

581kcal
Protein
32.6g
Fat
21.3g
Carbs
65.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (150g)

½ cup Cooked Quinoa (93g)

½ cup Chickpeas, rinsed (82g)

½ cup Shelled Edamame (78g)

1/3 cup Crumbled Feta Cheese (40g)

1.5 oz Tempeh (42g)

1 tsp Olive Oil (5g)

Fresh Herbs (Parsley & Basil, 2 tbsp)

Salt and 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, creating boats. Brush the insides with olive oil and season with salt and pepper.

  • 3

    Place the eggplant halves on a baking sheet and roast in the oven for about 20 minutes until slightly softened.

  • 4

    Meanwhile, in a bowl combine the cooked quinoa, chickpeas, edamame, and diced tempeh. Stir in fresh chopped herbs and season with a little salt and pepper.

  • 5

    Once the eggplant is roasted, spoon the quinoa mixture generously into the eggplant boats.

  • 6

    Sprinkle crumbled feta cheese on top and return to the oven for an additional 5-7 minutes, until the filling is warmed through and the feta starts to soften.

  • 7

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