Herb-Roasted Quinoa Stuffed Eggplant with Mediterranean Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Quinoa Stuffed Eggplant with Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Quinoa Stuffed Eggplant with Mediterranean Vegetables

Savor the vibrant flavors of Mediterranean-inspired roasted eggplant, stuffed with aromatic herb-infused quinoa, savory tempeh, and a medley of sun-kissed vegetables. Finished with a sprinkle of tangy crumbled feta, this dish strikes a perfect balance of hearty protein and bright, fresh tastes.

Try 7 days free, then $12.99 / mo.

NUTRITION

604kcal
Protein
34.4g
Fat
25.7g
Carbs
63.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

3/4 cup cooked Quinoa (approx. 140g)

3 ounces Tempeh (85g)

1/4 cup crumbled Feta Cheese (38g)

1/2 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1/2 medium Zucchini

1/4 medium Red Onion

1 tablespoon Mixed Herbs

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

Try 7 days free, then $12.99 / mo.

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 a small amount of olive oil and lemon juice over the eggplant halves, and season with a pinch of salt and mixed herbs.

  • 3

    Place the eggplant halves on a baking sheet, cut side up, and roast in the oven for 25-30 minutes until tender.

  • 4

    While the eggplant roasts, prepare the filling. In a bowl, combine cooked quinoa, diced tempeh, crumbled feta, chopped red bell pepper, halved cherry tomatoes, diced zucchini, and finely chopped red onion.

  • 5

    Toss the filling with a drizzle of olive oil, a squeeze of lemon juice, and additional herbs if desired.

  • 6

    Once the eggplant is done roasting, scoop out a bit of the softened flesh from the center to create more space for the stuffing, then gently mix it into the filling.

  • 7

    Fill each eggplant half generously with the quinoa mixture, and return to the oven for an additional 5-7 minutes to meld the flavors.

  • 8

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

Herb-Roasted Quinoa Stuffed Eggplant with Mediterranean Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Quinoa Stuffed Eggplant with Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Quinoa Stuffed Eggplant with Mediterranean Vegetables

Savor the vibrant flavors of Mediterranean-inspired roasted eggplant, stuffed with aromatic herb-infused quinoa, savory tempeh, and a medley of sun-kissed vegetables. Finished with a sprinkle of tangy crumbled feta, this dish strikes a perfect balance of hearty protein and bright, fresh tastes.

NUTRITION

604kcal
Protein
34.4g
Fat
25.7g
Carbs
63.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

3/4 cup cooked Quinoa (approx. 140g)

3 ounces Tempeh (85g)

1/4 cup crumbled Feta Cheese (38g)

1/2 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1/2 medium Zucchini

1/4 medium Red Onion

1 tablespoon Mixed Herbs

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

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 a small amount of olive oil and lemon juice over the eggplant halves, and season with a pinch of salt and mixed herbs.

  • 3

    Place the eggplant halves on a baking sheet, cut side up, and roast in the oven for 25-30 minutes until tender.

  • 4

    While the eggplant roasts, prepare the filling. In a bowl, combine cooked quinoa, diced tempeh, crumbled feta, chopped red bell pepper, halved cherry tomatoes, diced zucchini, and finely chopped red onion.

  • 5

    Toss the filling with a drizzle of olive oil, a squeeze of lemon juice, and additional herbs if desired.

  • 6

    Once the eggplant is done roasting, scoop out a bit of the softened flesh from the center to create more space for the stuffing, then gently mix it into the filling.

  • 7

    Fill each eggplant half generously with the quinoa mixture, and return to the oven for an additional 5-7 minutes to meld the flavors.

  • 8

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