Roasted Eggplant Stuffed with Savory Lentil & Vegetable Crumble

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

Roasted Eggplant Stuffed with Savory Lentil & Vegetable Crumble

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant Stuffed with Savory Lentil & Vegetable Crumble

Enjoy a delightful roasted eggplant filled with a hearty, savory blend of lentils, extra firm tofu, and a medley of fresh vegetables. This dish is beautifully balanced with aromatic garlic and herbs, offering a satisfying texture contrast and a burst of natural flavors in every bite.

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NUTRITION

536kcal
Protein
31.2g
Fat
12.2g
Carbs
82.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 cup Cooked Lentils (198g)

1 cup Mixed Vegetables (180g)

100g Extra Firm Tofu

0.5 tbsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the eggplant in half lengthwise and carefully scoop out some of the inner flesh, creating a boat-like cavity. Reserve the scooped-out eggplant flesh.

  • 3

    Chop the reserved eggplant flesh along with the mixed vegetables into small cubes.

  • 4

    In a skillet, heat the olive oil over medium heat. Add the garlic and sauté briefly until fragrant.

  • 5

    Add the chopped eggplant flesh and mixed vegetables to the skillet. Sauté for about 5 minutes until slightly softened.

  • 6

    Stir in the cooked lentils and crumbled extra firm tofu, mixing well. Season with salt and pepper, and add any additional herbs or spices if desired.

  • 7

    Fill the eggplant halves with the savory lentil-tofu-vegetable mixture, pressing gently to pack the filling.

  • 8

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

  • 9

    Remove from the oven, let cool slightly, and serve warm.

Roasted Eggplant Stuffed with Savory Lentil & Vegetable Crumble

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

Roasted Eggplant Stuffed with Savory Lentil & Vegetable Crumble

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant Stuffed with Savory Lentil & Vegetable Crumble

Enjoy a delightful roasted eggplant filled with a hearty, savory blend of lentils, extra firm tofu, and a medley of fresh vegetables. This dish is beautifully balanced with aromatic garlic and herbs, offering a satisfying texture contrast and a burst of natural flavors in every bite.

NUTRITION

536kcal
Protein
31.2g
Fat
12.2g
Carbs
82.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 cup Cooked Lentils (198g)

1 cup Mixed Vegetables (180g)

100g Extra Firm Tofu

0.5 tbsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the eggplant in half lengthwise and carefully scoop out some of the inner flesh, creating a boat-like cavity. Reserve the scooped-out eggplant flesh.

  • 3

    Chop the reserved eggplant flesh along with the mixed vegetables into small cubes.

  • 4

    In a skillet, heat the olive oil over medium heat. Add the garlic and sauté briefly until fragrant.

  • 5

    Add the chopped eggplant flesh and mixed vegetables to the skillet. Sauté for about 5 minutes until slightly softened.

  • 6

    Stir in the cooked lentils and crumbled extra firm tofu, mixing well. Season with salt and pepper, and add any additional herbs or spices if desired.

  • 7

    Fill the eggplant halves with the savory lentil-tofu-vegetable mixture, pressing gently to pack the filling.

  • 8

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

  • 9

    Remove from the oven, let cool slightly, and serve warm.