Name: Crispy Herb-Roasted Eggplant Steaks
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 Eggplant Steak (150g); 1/2 cup Chickpea Flour (60g); 1/2 cup Nonfat Greek Yogurt (125g); 1 tbsp Olive Oil; 1 tsp Dried Rosemary; 1 tsp Dried Thyme; 1/2 tsp Garlic Powder; A pinch of Salt; A pinch of Black Pepper

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

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Eggplant Steaks

Savor the crunch of a golden, herb-infused chickpea flour coating on tender eggplant steaks, finished with a refreshing, protein-packed nonfat Greek yogurt drizzle. This dish harmoniously balances flavors and textures, making it a satisfying meal at any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

37.4g

Fat

18.2g

Carbs

61.0g

SERVINGS

1 serving

INGREDIENTS

1 Eggplant Steak (150g)

1/2 cup Chickpea Flour (60g)

1/2 cup Nonfat Greek Yogurt (125g)

1 tbsp Olive Oil

1 tsp Dried Rosemary

1 tsp Dried Thyme

1/2 tsp Garlic Powder

A pinch of Salt

A pinch of Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 425°F.
2
Slice the eggplant lengthwise to create a thick steak (approx 150g). Pat dry with a paper towel.
3
In a shallow dish, combine the chickpea flour with dried rosemary, dried thyme, garlic powder, salt, and black pepper.
4
Lightly brush the eggplant steak with olive oil, then dredge both sides in the seasoned chickpea flour until well coated.
5
Place the coated eggplant steak on a baking sheet lined with parchment paper. Drizzle or lightly spray a little extra olive oil on top.
6
Roast in the preheated oven for about 20-25 minutes, flipping halfway through, until the coating is crispy and the eggplant is tender.
7
Meanwhile, stir the nonfat Greek yogurt to ensure smooth consistency for drizzling.
8
Once roasted, plate the eggplant steak and drizzle generously with the Greek yogurt. Serve immediately and enjoy!