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

Savor a beautifully roasted eggplant boat filled with a hearty blend of quinoa, tender chickpeas, and a hint of herb-infused egg whites, finished with a sprinkle of creamy feta and vibrant veggies. This dish delivers a satisfying balance of textures and flavors—the soft, roasted eggplant, the chewy quinoa, and the aromatic herbs create a delicious, wholesome meal perfect for any time of day.

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NUTRITION

576kcal
Protein
31.4g
Fat
13.8g
Carbs
83.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~300g)

1/2 cup Cooked Quinoa (~93g)

2/3 cup Cooked Chickpeas (~130g)

3 large Egg Whites (~99g total)

1 oz Feta Cheese (~28g)

1/2 tsp Olive Oil (~2.3g)

1 serving Diced Mixed Veggies (~80g)

2 tbsp Chopped Fresh Herbs (Basil & Oregano)

1 Garlic Clove

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and use a spoon to carefully scoop out some of the flesh, leaving a 1/2-inch border to form boats. Reserve the scooped eggplant flesh and chop it finely.

  • 3

    Place the eggplant halves on a baking sheet, drizzle lightly with olive oil, and season with salt, pepper, and half of the chopped herbs. Roast in the oven for 20 minutes until slightly softened.

  • 4

    Meanwhile, in a skillet over medium heat, sauté the garlic in a tiny splash of olive oil. Add the reserved chopped eggplant flesh, diced mixed veggies, and remaining herbs. Cook until tender, about 5 minutes.

  • 5

    Stir in the cooked quinoa, chickpeas, and egg whites into the veggie mixture. Cook for an additional 2-3 minutes until the egg whites begin to set, and season with salt and pepper to taste.

  • 6

    Remove the eggplant boats from the oven and gently fill each with the quinoa mixture. Top each boat with crumbled feta cheese.

  • 7

    Return the stuffed eggplant boats to the oven for an additional 5 minutes to warm through and allow the flavors to meld.

  • 8

    Serve warm and enjoy your herb-roasted quinoa stuffed eggplant boats as a nutrient-packed meal.

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

Savor a beautifully roasted eggplant boat filled with a hearty blend of quinoa, tender chickpeas, and a hint of herb-infused egg whites, finished with a sprinkle of creamy feta and vibrant veggies. This dish delivers a satisfying balance of textures and flavors—the soft, roasted eggplant, the chewy quinoa, and the aromatic herbs create a delicious, wholesome meal perfect for any time of day.

NUTRITION

576kcal
Protein
31.4g
Fat
13.8g
Carbs
83.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~300g)

1/2 cup Cooked Quinoa (~93g)

2/3 cup Cooked Chickpeas (~130g)

3 large Egg Whites (~99g total)

1 oz Feta Cheese (~28g)

1/2 tsp Olive Oil (~2.3g)

1 serving Diced Mixed Veggies (~80g)

2 tbsp Chopped Fresh Herbs (Basil & Oregano)

1 Garlic Clove

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and use a spoon to carefully scoop out some of the flesh, leaving a 1/2-inch border to form boats. Reserve the scooped eggplant flesh and chop it finely.

  • 3

    Place the eggplant halves on a baking sheet, drizzle lightly with olive oil, and season with salt, pepper, and half of the chopped herbs. Roast in the oven for 20 minutes until slightly softened.

  • 4

    Meanwhile, in a skillet over medium heat, sauté the garlic in a tiny splash of olive oil. Add the reserved chopped eggplant flesh, diced mixed veggies, and remaining herbs. Cook until tender, about 5 minutes.

  • 5

    Stir in the cooked quinoa, chickpeas, and egg whites into the veggie mixture. Cook for an additional 2-3 minutes until the egg whites begin to set, and season with salt and pepper to taste.

  • 6

    Remove the eggplant boats from the oven and gently fill each with the quinoa mixture. Top each boat with crumbled feta cheese.

  • 7

    Return the stuffed eggplant boats to the oven for an additional 5 minutes to warm through and allow the flavors to meld.

  • 8

    Serve warm and enjoy your herb-roasted quinoa stuffed eggplant boats as a nutrient-packed meal.