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

Delight in this savory stuffed eggplant featuring a hearty blend of quinoa, chickpeas, crumbled feta, and tender grilled chicken breast. Enhanced with fragrant herbs and a drizzle of olive oil, this dish offers a satisfying mix of textures and flavors, making it a perfect balanced meal for your day.

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NUTRITION

578kcal
Protein
40.3g
Fat
17.9g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

0.75 cup Cooked Quinoa (167g)

0.5 cup Chickpeas (125g)

1 oz Feta Cheese (28g)

2.5 oz Grilled Chicken Breast (70g)

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

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 score the flesh lightly with a knife.

  • 2

    Drizzle the cut sides with olive oil, season with salt, pepper, and a sprinkle of mixed fresh herbs. Place them face up on a baking sheet.

  • 3

    Roast the eggplant in the oven for 25-30 minutes until the flesh is soft and slightly caramelized.

  • 4

    While the eggplant roasts, prepare the filling by combining the cooked quinoa, chickpeas, crumbled feta, and diced grilled chicken breast in a bowl. Mix in additional herbs, salt, and pepper to taste.

  • 5

    Once the eggplant is done, scoop out some of the softened flesh to create a cavity, then mix the scooped-out eggplant with the filling for extra moisture and flavor.

  • 6

    Fill the eggplant halves generously with the quinoa mixture, then return them to the oven for another 5-7 minutes to meld the flavors.

  • 7

    Remove from the oven and serve warm, garnished with a final sprinkle of fresh herbs.

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

Delight in this savory stuffed eggplant featuring a hearty blend of quinoa, chickpeas, crumbled feta, and tender grilled chicken breast. Enhanced with fragrant herbs and a drizzle of olive oil, this dish offers a satisfying mix of textures and flavors, making it a perfect balanced meal for your day.

NUTRITION

578kcal
Protein
40.3g
Fat
17.9g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

0.75 cup Cooked Quinoa (167g)

0.5 cup Chickpeas (125g)

1 oz Feta Cheese (28g)

2.5 oz Grilled Chicken Breast (70g)

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh lightly with a knife.

  • 2

    Drizzle the cut sides with olive oil, season with salt, pepper, and a sprinkle of mixed fresh herbs. Place them face up on a baking sheet.

  • 3

    Roast the eggplant in the oven for 25-30 minutes until the flesh is soft and slightly caramelized.

  • 4

    While the eggplant roasts, prepare the filling by combining the cooked quinoa, chickpeas, crumbled feta, and diced grilled chicken breast in a bowl. Mix in additional herbs, salt, and pepper to taste.

  • 5

    Once the eggplant is done, scoop out some of the softened flesh to create a cavity, then mix the scooped-out eggplant with the filling for extra moisture and flavor.

  • 6

    Fill the eggplant halves generously with the quinoa mixture, then return them to the oven for another 5-7 minutes to meld the flavors.

  • 7

    Remove from the oven and serve warm, garnished with a final sprinkle of fresh herbs.