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 a vibrant, gourmet dish where a tender, herb-roasted eggplant is loaded with a flavorful mix of quinoa, chickpeas, creamy feta, and fluffy egg whites. Each bite offers a delightful contrast of textures and a bright, herb-infused aroma, making it a wholesome meal perfect for any time of day.

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NUTRITION

541kcal
Protein
34.2g
Fat
15.8g
Carbs
65.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (approx 300g)

1/2 cup Cooked Quinoa (93g)

3/4 cup Cooked Chickpeas (123g)

1 oz Feta Cheese (28g)

4 Egg Whites (120g)

1 tsp Olive Oil

Mixed fresh herbs (parsley, thyme, garlic)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the eggplant in half lengthwise and carefully scoop out some of the center to create a boat, leaving a 1/2-inch thick shell.

  • 2

    Brush the eggplant halves lightly with olive oil and season with salt and pepper. Place them on a baking sheet and roast in the oven for about 25-30 minutes until tender.

  • 3

    Meanwhile, in a bowl combine the cooked quinoa, cooked chickpeas, crumbled feta cheese, and egg whites. Add the chopped fresh herbs and minced garlic, then season lightly with salt and pepper. Stir until the mixture is well combined.

  • 4

    Once the eggplant is roasted, remove from the oven and carefully fill each half with the quinoa mixture, pressing gently to pack the filling.

  • 5

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

  • 6

    Remove from the oven, garnish with a sprinkle of fresh 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 a vibrant, gourmet dish where a tender, herb-roasted eggplant is loaded with a flavorful mix of quinoa, chickpeas, creamy feta, and fluffy egg whites. Each bite offers a delightful contrast of textures and a bright, herb-infused aroma, making it a wholesome meal perfect for any time of day.

NUTRITION

541kcal
Protein
34.2g
Fat
15.8g
Carbs
65.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (approx 300g)

1/2 cup Cooked Quinoa (93g)

3/4 cup Cooked Chickpeas (123g)

1 oz Feta Cheese (28g)

4 Egg Whites (120g)

1 tsp Olive Oil

Mixed fresh herbs (parsley, thyme, garlic)

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the eggplant in half lengthwise and carefully scoop out some of the center to create a boat, leaving a 1/2-inch thick shell.

  • 2

    Brush the eggplant halves lightly with olive oil and season with salt and pepper. Place them on a baking sheet and roast in the oven for about 25-30 minutes until tender.

  • 3

    Meanwhile, in a bowl combine the cooked quinoa, cooked chickpeas, crumbled feta cheese, and egg whites. Add the chopped fresh herbs and minced garlic, then season lightly with salt and pepper. Stir until the mixture is well combined.

  • 4

    Once the eggplant is roasted, remove from the oven and carefully fill each half with the quinoa mixture, pressing gently to pack the filling.

  • 5

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

  • 6

    Remove from the oven, garnish with a sprinkle of fresh herbs if desired, and serve warm.