Herb-Roasted Quinoa Stuffed Eggplant Boats

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

Herb-Roasted Quinoa Stuffed Eggplant Boats

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Quinoa Stuffed Eggplant Boats

Enjoy a beautifully vibrant dish featuring tender roasted eggplant boats filled with a savory blend of quinoa, chickpeas, grilled chicken, and fresh vegetables, all elevated by crumbled feta and a burst of fresh herbs. This balanced meal offers a delightful mix of textures and flavors, from the smoky eggplant to the zesty burst of cherry tomatoes and red onion, perfectly finished with a drizzle of olive oil.

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NUTRITION

480kcal
Protein
39.8g
Fat
15.3g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

1 medium eggplant, halved (approx. 150g for one boat)

0.5 cup cooked quinoa (93g)

0.33 cup chickpeas (50g)

4 ounces grilled chicken breast (113g)

1 ounce feta cheese (28g)

5 cherry tomatoes, halved (50g)

2 tablespoons red onion, diced (20g)

1 teaspoon olive oil (5g)

1 tablespoon fresh parsley

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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

    Brush the cut side of the eggplant with olive oil and season with a pinch of salt and pepper. Place the eggplant halves cut-side up on a baking sheet.

  • 3

    Roast the eggplant in the preheated oven for about 25-30 minutes until the flesh is tender and slightly browned.

  • 4

    While the eggplant roasts, prepare the filling. In a bowl, combine the cooked quinoa, chickpeas, diced red onion, halved cherry tomatoes, and crumbled feta cheese.

  • 5

    Dice the grilled chicken breast into small pieces and add it to the filling. Season the mixture with fresh parsley, salt, and pepper to taste.

  • 6

    Once the eggplant is tender, remove it from the oven and spoon the filling generously into the eggplant halves.

  • 7

    Return the stuffed eggplant boats to the oven and bake for an additional 5-7 minutes to warm through. Garnish with extra chopped parsley if desired and serve warm.

Herb-Roasted Quinoa Stuffed Eggplant Boats

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

Herb-Roasted Quinoa Stuffed Eggplant Boats

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Quinoa Stuffed Eggplant Boats

Enjoy a beautifully vibrant dish featuring tender roasted eggplant boats filled with a savory blend of quinoa, chickpeas, grilled chicken, and fresh vegetables, all elevated by crumbled feta and a burst of fresh herbs. This balanced meal offers a delightful mix of textures and flavors, from the smoky eggplant to the zesty burst of cherry tomatoes and red onion, perfectly finished with a drizzle of olive oil.

NUTRITION

480kcal
Protein
39.8g
Fat
15.3g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

1 medium eggplant, halved (approx. 150g for one boat)

0.5 cup cooked quinoa (93g)

0.33 cup chickpeas (50g)

4 ounces grilled chicken breast (113g)

1 ounce feta cheese (28g)

5 cherry tomatoes, halved (50g)

2 tablespoons red onion, diced (20g)

1 teaspoon olive oil (5g)

1 tablespoon fresh parsley

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

    Brush the cut side of the eggplant with olive oil and season with a pinch of salt and pepper. Place the eggplant halves cut-side up on a baking sheet.

  • 3

    Roast the eggplant in the preheated oven for about 25-30 minutes until the flesh is tender and slightly browned.

  • 4

    While the eggplant roasts, prepare the filling. In a bowl, combine the cooked quinoa, chickpeas, diced red onion, halved cherry tomatoes, and crumbled feta cheese.

  • 5

    Dice the grilled chicken breast into small pieces and add it to the filling. Season the mixture with fresh parsley, salt, and pepper to taste.

  • 6

    Once the eggplant is tender, remove it from the oven and spoon the filling generously into the eggplant halves.

  • 7

    Return the stuffed eggplant boats to the oven and bake for an additional 5-7 minutes to warm through. Garnish with extra chopped parsley if desired and serve warm.