YOUR SOLIN GENERATED RECIPE
Herb-Roasted Quinoa Stuffed Eggplant
Enjoy a savory twist on a classic roasted eggplant dish, filled with protein-rich chicken, hearty quinoa, and chickpeas combined with crumbled feta and fresh herbs. The tender, roasted eggplant shell encases a flavorful medley of textures and tastes that balance earthiness with a hint of Mediterranean flair.
INGREDIENTS
1 medium Eggplant (~300g)
1/2 cup cooked Quinoa (~92g)
1/2 cup canned Chickpeas (~82g)
3 oz Cooked Chicken Breast (~85g)
1/4 cup crumbled Feta Cheese (~38g)
1/4 cup diced Onion (~40g)
1 clove minced Garlic
2 tbsp mixed Fresh Herbs (Parsley, Basil, Thyme)
PREPARATION
Preheat the oven to 400°F.
Slice the eggplant in half lengthwise and gently scoop out the center, leaving a 1/2-inch thick shell. Chop the scooped-out flesh and set aside.
Place the eggplant halves on a baking sheet lined with parchment paper. Drizzle lightly with a little salt and pepper, then roast in the oven for about 20 minutes until they begin to soften.
While the eggplant roasts, heat a non-stick skillet over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant.
Add the chopped eggplant flesh to the skillet along with the cooked quinoa, chickpeas, and diced chicken breast. Stir to combine.
Season the mixture with salt, pepper, and add the fresh herbs. Remove the skillet from heat and gently fold in the crumbled feta cheese.
Spoon the filling into the roasted eggplant halves, packing it firmly and evenly.
Return the stuffed eggplant to the oven and bake for an additional 10-12 minutes until everything is heated through and the flavors meld.
Plate the stuffed eggplant, garnish with a sprinkle of extra fresh herbs if desired, and serve warm.