YOUR SOLIN GENERATED RECIPE
Quinoa-Lentil Stuffed Eggplant Boats with Fresh Herbs
Savor these vibrant eggplant boats generously filled with a hearty mix of quinoa, lentils, cherry tomatoes, and fresh herbs, all crowned with lightly poached egg whites. This balanced dish delivers a delightful blend of textures and flavors, featuring the deep roasted notes of the eggplant, the nutty flavor of quinoa, and the creamy tang of feta, making it a nourishing choice for a wholesome meal.
INGREDIENTS
1 medium Eggplant (300g)
1/8 cup dry Quinoa (30g)
1 cup Cooked Lentils (198g)
2 tbsp Reduced Fat Feta Cheese (20g)
1/2 cup Cherry Tomatoes (75g)
3 Egg Whites
1 tsp Olive Oil
1 clove Garlic
2 tbsp Fresh Mixed Herbs (chopped)
PREPARATION
Preheat your oven to 400°F (200°C). Cut the eggplant in half lengthwise and gently scoop out part of the flesh to create boats, leaving a thin shell.
Brush the eggplant halves with olive oil and a little salt, then place them on a baking tray and roast for about 20 minutes until slightly tender.
Meanwhile, rinse the dry quinoa and cook it according to package instructions. Set aside once fluffy.
In a pan, heat a small drizzle of olive oil and sauté the minced garlic until fragrant. Add the cooked lentils and stir to combine.
Mix in the cooked quinoa, chopped cherry tomatoes, and fresh herbs. Season the mixture with salt and pepper to taste.
Spoon the quinoa-lentil mixture into the roasted eggplant boats. Top with crumbled reduced fat feta cheese.
Lightly poach the egg whites separately and arrange them on top of the stuffed eggplant, or serve them on the side if preferred.
Garnish with additional fresh herbs if desired and serve warm.