Herb-Roasted Stuffed Eggplant with Quinoa, Lentils, and Tofu

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

Herb-Roasted Stuffed Eggplant with Quinoa, Lentils, and Tofu

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Stuffed Eggplant with Quinoa, Lentils, and Tofu

Delight in a savory, herb-infused roasted eggplant stuffed with a hearty blend of quinoa, protein-packed lentils, and marinated tofu. This dish offers a satisfying combination of textures and flavors, with the soft, caramelized eggplant paired beautifully with the earthy lentils and quinoa, all accented by a vibrant herb and garlic infusion.

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NUTRITION

512kcal
Protein
34.3g
Fat
11.3g
Carbs
78.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Cooked Quinoa (92g)

1 cup Cooked Lentils (198g)

85g Extra-Firm Tofu

1 tsp Olive Oil

2 cloves Garlic

2 tbsp Fresh Herbs (parsley, basil, thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and gently score the flesh in a crisscross pattern.

  • 2

    Drizzle each eggplant half with olive oil and season lightly with salt and pepper. Place cut-side up on a baking sheet.

  • 3

    Roast the eggplant in the oven for 25-30 minutes until the flesh is tender and caramelized.

  • 4

    While the eggplant roasts, heat a small skillet over medium heat. Sauté minced garlic in a tiny drizzle of olive oil for about 1 minute.

  • 5

    In a bowl, combine the cooked quinoa, cooked lentils, crumbled extra-firm tofu, sautéed garlic, and chopped fresh herbs. Season with additional salt and pepper as needed.

  • 6

    Once the eggplant is roasted, gently scoop out a portion of the softened flesh from each half, leaving a border to create a boat. Mix the scooped eggplant into the quinoa-lentil-tofu mixture to add extra moisture and flavor.

  • 7

    Fill each eggplant boat generously with the mixture. Return the stuffed eggplant halves to the oven and bake for an additional 10 minutes to meld the flavors.

  • 8

    Remove from the oven and serve warm. Enjoy this hearty and flavorful dish as a balanced dinner option.

Herb-Roasted Stuffed Eggplant with Quinoa, Lentils, and Tofu

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

Herb-Roasted Stuffed Eggplant with Quinoa, Lentils, and Tofu

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Stuffed Eggplant with Quinoa, Lentils, and Tofu

Delight in a savory, herb-infused roasted eggplant stuffed with a hearty blend of quinoa, protein-packed lentils, and marinated tofu. This dish offers a satisfying combination of textures and flavors, with the soft, caramelized eggplant paired beautifully with the earthy lentils and quinoa, all accented by a vibrant herb and garlic infusion.

NUTRITION

512kcal
Protein
34.3g
Fat
11.3g
Carbs
78.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Cooked Quinoa (92g)

1 cup Cooked Lentils (198g)

85g Extra-Firm Tofu

1 tsp Olive Oil

2 cloves Garlic

2 tbsp Fresh Herbs (parsley, basil, thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and gently score the flesh in a crisscross pattern.

  • 2

    Drizzle each eggplant half with olive oil and season lightly with salt and pepper. Place cut-side up on a baking sheet.

  • 3

    Roast the eggplant in the oven for 25-30 minutes until the flesh is tender and caramelized.

  • 4

    While the eggplant roasts, heat a small skillet over medium heat. Sauté minced garlic in a tiny drizzle of olive oil for about 1 minute.

  • 5

    In a bowl, combine the cooked quinoa, cooked lentils, crumbled extra-firm tofu, sautéed garlic, and chopped fresh herbs. Season with additional salt and pepper as needed.

  • 6

    Once the eggplant is roasted, gently scoop out a portion of the softened flesh from each half, leaving a border to create a boat. Mix the scooped eggplant into the quinoa-lentil-tofu mixture to add extra moisture and flavor.

  • 7

    Fill each eggplant boat generously with the mixture. Return the stuffed eggplant halves to the oven and bake for an additional 10 minutes to meld the flavors.

  • 8

    Remove from the oven and serve warm. Enjoy this hearty and flavorful dish as a balanced dinner option.