YOUR SOLIN GENERATED RECIPE
Herb-Roasted Quinoa Stuffed Eggplant
A savory, satisfying dish featuring tender roasted eggplant halves stuffed with a hearty blend of quinoa, lean ground turkey, chickpeas, and crumbled feta, all elevated with a medley of fresh herbs and a drizzle of olive oil. Perfectly balanced for a nutritious lunch or dinner, this recipe provides a delightful balance of flavors and textures while aligning with your protein and calorie goals.
INGREDIENTS
1 medium Eggplant (300g)
0.75 cup Cooked Quinoa (140g)
3 oz Lean Ground Turkey (85g)
0.25 cup Chickpeas (40g)
0.25 cup Crumbled Feta Cheese (38g)
1 tablespoon Olive Oil
2 tablespoons Fresh Parsley
2 tablespoons Fresh Basil
0.5 cup Diced Tomatoes
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (205°C). Slice the eggplant in half lengthwise and score the flesh lightly with a knife, drizzle with half the olive oil, and season with salt and pepper.
Place the eggplant halves on a baking sheet and roast in the oven for 25-30 minutes until the flesh is tender.
While the eggplant roasts, heat a non-stick pan over medium heat and add the remaining olive oil. Sauté the ground turkey until cooked through, breaking it up with a spatula.
Stir in the cooked quinoa, chickpeas, diced tomatoes, and chopped herbs in the pan. Season with a pinch of salt and pepper and let the mixture heat through for about 3-4 minutes.
Once the eggplant is roasted, scoop out a portion of the softened flesh, leaving a border to form a boat. Fold the scooped eggplant into the quinoa-turkey mixture.
Stuff the eggplant halves with the filling, top with crumbled feta cheese, and return to the oven for an additional 5 minutes to allow the flavors to meld.
Remove from the oven and garnish with extra fresh basil or parsley if desired. Serve warm and enjoy your wholesome Herb-Roasted Quinoa Stuffed Eggplant.