Quinoa-Lentil Stuffed Eggplant Boats with Herb Cashew Cream

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

Quinoa-Lentil Stuffed Eggplant Boats with Herb Cashew Cream

YOUR SOLIN GENERATED RECIPE

Quinoa-Lentil Stuffed Eggplant Boats with Herb Cashew Cream

Delight in a vibrant dish featuring a whole roasted eggplant filled with a hearty blend of quinoa, lentils, edamame, and crumbled tofu, all elevated with a sprinkle of nutritional yeast and a drizzle of luscious herb-infused cashew cream. This dish marries satisfying textures with fresh, aromatic herbs to provide a nourishing meal that delights both the palate and the body.

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NUTRITION

527kcal
Protein
34.5g
Fat
13.5g
Carbs
73.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~300g)

1/2 cup Cooked Quinoa (~92g)

1/2 cup Cooked Lentils (~99g)

1/2 cup Shelled Edamame (~78g)

1/4 cup Crumbled Firm Tofu (~45g)

2 tbsp Nutritional Yeast

1 tbsp Herb Cashew Cream

2 tbsp Fresh Mixed Herbs

2 cloves Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the eggplant in half lengthwise and use a spoon to carefully scoop out some of the flesh, leaving a sturdy shell. Dice the removed flesh and set aside.

  • 3

    In a skillet over medium heat, lightly sauté the diced eggplant flesh with minced garlic and a drizzle of water or a light oil spray until softened, about 4-5 minutes.

  • 4

    In a mixing bowl, combine the cooked quinoa, lentils, shelled edamame, and crumbled tofu. Stir in the sautéed eggplant, 2 tablespoons of nutritional yeast, and chopped fresh herbs. Season with salt and pepper.

  • 5

    Fill the eggplant halves generously with the mixture.

  • 6

    Place the stuffed eggplant boats on a baking tray and roast in the preheated oven for 20-25 minutes, until the eggplant is tender and the filling is heated through.

  • 7

    While the eggplant is baking, prepare the herb cashew cream by blending raw cashews with a splash of water, the remaining fresh herbs, and a pinch of salt until smooth.

  • 8

    Once baked, remove from the oven and drizzle the herb cashew cream over the stuffed eggplant boats. Serve warm.

Quinoa-Lentil Stuffed Eggplant Boats with Herb Cashew Cream

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

Quinoa-Lentil Stuffed Eggplant Boats with Herb Cashew Cream

YOUR SOLIN GENERATED RECIPE

Quinoa-Lentil Stuffed Eggplant Boats with Herb Cashew Cream

Delight in a vibrant dish featuring a whole roasted eggplant filled with a hearty blend of quinoa, lentils, edamame, and crumbled tofu, all elevated with a sprinkle of nutritional yeast and a drizzle of luscious herb-infused cashew cream. This dish marries satisfying textures with fresh, aromatic herbs to provide a nourishing meal that delights both the palate and the body.

NUTRITION

527kcal
Protein
34.5g
Fat
13.5g
Carbs
73.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~300g)

1/2 cup Cooked Quinoa (~92g)

1/2 cup Cooked Lentils (~99g)

1/2 cup Shelled Edamame (~78g)

1/4 cup Crumbled Firm Tofu (~45g)

2 tbsp Nutritional Yeast

1 tbsp Herb Cashew Cream

2 tbsp Fresh Mixed Herbs

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the eggplant in half lengthwise and use a spoon to carefully scoop out some of the flesh, leaving a sturdy shell. Dice the removed flesh and set aside.

  • 3

    In a skillet over medium heat, lightly sauté the diced eggplant flesh with minced garlic and a drizzle of water or a light oil spray until softened, about 4-5 minutes.

  • 4

    In a mixing bowl, combine the cooked quinoa, lentils, shelled edamame, and crumbled tofu. Stir in the sautéed eggplant, 2 tablespoons of nutritional yeast, and chopped fresh herbs. Season with salt and pepper.

  • 5

    Fill the eggplant halves generously with the mixture.

  • 6

    Place the stuffed eggplant boats on a baking tray and roast in the preheated oven for 20-25 minutes, until the eggplant is tender and the filling is heated through.

  • 7

    While the eggplant is baking, prepare the herb cashew cream by blending raw cashews with a splash of water, the remaining fresh herbs, and a pinch of salt until smooth.

  • 8

    Once baked, remove from the oven and drizzle the herb cashew cream over the stuffed eggplant boats. Serve warm.