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 hearty and flavorful stuffed eggplant basking in warm herbs and roasted to perfection. This dish combines tender roasted eggplant with a vibrant medley of quinoa, lentils, fresh spinach, a sprinkle of tangy feta and a subtle boost from egg white, all lightly drizzled with olive oil. A satisfying and balanced meal that feels gourmet yet nourishes your body.

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NUTRITION

581kcal
Protein
33.6g
Fat
10.7g
Carbs
91.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (≈300g)

0.75 cup cooked Quinoa (≈140g)

1 cup cooked Lentils (≈198g)

1 oz Feta Cheese (≈28g)

1 cup Fresh Spinach (≈30g)

0.25 tsp Olive Oil (≈4.5g)

1 large Egg White (≈33g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and carefully scoop out a portion of the flesh, leaving about a 1/2-inch thick shell. Chop the scooped flesh into small pieces.

  • 3

    Drizzle the eggplant halves lightly with olive oil and season with salt, pepper, and your favorite herbs. Place them face up on a baking sheet and roast in the oven for about 25-30 minutes until tender.

  • 4

    Meanwhile, in a bowl, combine the chopped eggplant flesh with cooked quinoa, cooked lentils, fresh spinach, and crumbled feta cheese.

  • 5

    Lightly whisk the egg white and stir it into the filling mixture to bind the ingredients together.

  • 6

    Once the eggplant shells are roasted, remove them from the oven and fill each half generously with the quinoa-lentil mixture.

  • 7

    Return the stuffed eggplant to the oven for an additional 5-8 minutes to allow the flavors to meld.

  • 8

    Garnish with extra 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 hearty and flavorful stuffed eggplant basking in warm herbs and roasted to perfection. This dish combines tender roasted eggplant with a vibrant medley of quinoa, lentils, fresh spinach, a sprinkle of tangy feta and a subtle boost from egg white, all lightly drizzled with olive oil. A satisfying and balanced meal that feels gourmet yet nourishes your body.

NUTRITION

581kcal
Protein
33.6g
Fat
10.7g
Carbs
91.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (≈300g)

0.75 cup cooked Quinoa (≈140g)

1 cup cooked Lentils (≈198g)

1 oz Feta Cheese (≈28g)

1 cup Fresh Spinach (≈30g)

0.25 tsp Olive Oil (≈4.5g)

1 large Egg White (≈33g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and carefully scoop out a portion of the flesh, leaving about a 1/2-inch thick shell. Chop the scooped flesh into small pieces.

  • 3

    Drizzle the eggplant halves lightly with olive oil and season with salt, pepper, and your favorite herbs. Place them face up on a baking sheet and roast in the oven for about 25-30 minutes until tender.

  • 4

    Meanwhile, in a bowl, combine the chopped eggplant flesh with cooked quinoa, cooked lentils, fresh spinach, and crumbled feta cheese.

  • 5

    Lightly whisk the egg white and stir it into the filling mixture to bind the ingredients together.

  • 6

    Once the eggplant shells are roasted, remove them from the oven and fill each half generously with the quinoa-lentil mixture.

  • 7

    Return the stuffed eggplant to the oven for an additional 5-8 minutes to allow the flavors to meld.

  • 8

    Garnish with extra herbs if desired, and serve warm.