Creamy Protein Egg Custard with Roasted Eggplant

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

Creamy Protein Egg Custard with Roasted Eggplant

YOUR SOLIN GENERATED RECIPE

Creamy Protein Egg Custard with Roasted Eggplant

Enjoy a refined dessert that marries the silkiness of a protein-rich egg custard with the subtle, smoky sweetness of roasted eggplant. This unique fusion delivers a smooth texture with a pleasant hint of roasted flavor, providing a delightful finish to any meal while supporting your protein goals.

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NUTRITION

370kcal
Protein
42.5g
Fat
17.3g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1 scoop Unflavored Whey Protein Isolate (30g)

100g Roasted Eggplant

1/2 cup Unsweetened Almond Milk

1/2 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice a small eggplant into 1/2-inch rounds, brush lightly with olive oil, and season with a pinch of salt. Roast in the oven for about 20 minutes until tender and slightly caramelized. Once cooled, roughly chop or blend to a coarse puree.

  • 2

    Lower the oven temperature to 325°F (163°C) for the custard. In a mixing bowl, whisk together the eggs, unsweetened almond milk, unflavored whey protein isolate, and vanilla extract until smooth.

  • 3

    Fold the roasted eggplant into the egg mixture, ensuring an even distribution of the roasted flavor without overwhelming the custard's delicate profile.

  • 4

    Pour the combined mixture into individual custard ramekins. Place the ramekins in a larger baking dish and fill the dish with hot water to come halfway up the sides of the ramekins, creating a water bath.

  • 5

    Bake in the preheated oven for 30-35 minutes, or until the custard is just set in the center. Remove the ramekins from the water bath and let them cool slightly before serving.

  • 6

    Enjoy this unique, protein-rich dessert warm or at room temperature for a satisfying finish that aligns with your nutritional goals.

Creamy Protein Egg Custard with Roasted Eggplant

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

Creamy Protein Egg Custard with Roasted Eggplant

YOUR SOLIN GENERATED RECIPE

Creamy Protein Egg Custard with Roasted Eggplant

Enjoy a refined dessert that marries the silkiness of a protein-rich egg custard with the subtle, smoky sweetness of roasted eggplant. This unique fusion delivers a smooth texture with a pleasant hint of roasted flavor, providing a delightful finish to any meal while supporting your protein goals.

NUTRITION

370kcal
Protein
42.5g
Fat
17.3g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1 scoop Unflavored Whey Protein Isolate (30g)

100g Roasted Eggplant

1/2 cup Unsweetened Almond Milk

1/2 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice a small eggplant into 1/2-inch rounds, brush lightly with olive oil, and season with a pinch of salt. Roast in the oven for about 20 minutes until tender and slightly caramelized. Once cooled, roughly chop or blend to a coarse puree.

  • 2

    Lower the oven temperature to 325°F (163°C) for the custard. In a mixing bowl, whisk together the eggs, unsweetened almond milk, unflavored whey protein isolate, and vanilla extract until smooth.

  • 3

    Fold the roasted eggplant into the egg mixture, ensuring an even distribution of the roasted flavor without overwhelming the custard's delicate profile.

  • 4

    Pour the combined mixture into individual custard ramekins. Place the ramekins in a larger baking dish and fill the dish with hot water to come halfway up the sides of the ramekins, creating a water bath.

  • 5

    Bake in the preheated oven for 30-35 minutes, or until the custard is just set in the center. Remove the ramekins from the water bath and let them cool slightly before serving.

  • 6

    Enjoy this unique, protein-rich dessert warm or at room temperature for a satisfying finish that aligns with your nutritional goals.