Roasted Eggplant with Hearty Lentil and Vegetable Stuffing

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

Roasted Eggplant with Hearty Lentil and Vegetable Stuffing

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant with Hearty Lentil and Vegetable Stuffing

Enjoy a vibrant, flavor-packed dish featuring tender roasted eggplant filled with a savory mixture of hearty lentils, protein-rich tofu, chickpeas, and a mix of fresh vegetables. This meal delivers a beautiful balance of textures and robust, aromatic spices, making it a satisfying option for a nutritious dinner.

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NUTRITION

527kcal
Protein
35.5g
Fat
11g
Carbs
84g

SERVINGS

1 serving

INGREDIENTS

1 small Eggplant (150g)

1 cup cooked Lentils (198g)

1/4 cup cooked Chickpeas (40g)

100g Firm Tofu

1 mix of diced Tomatoes, Zucchini, Bell Pepper, and Onion (150g)

1 teaspoon Olive Oil

2 cloves Garlic

Spices (Cumin, Paprika, Salt, Pepper) to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the small eggplant in half lengthwise. Using a spoon, gently scoop out some of the flesh to create a cavity for the stuffing, leaving about a 1/4-inch border. Reserve the scooped-out eggplant flesh.

  • 3

    Dice the reserved eggplant flesh and combine with the diced mixed vegetables (tomato, zucchini, bell pepper, and onion) in a bowl.

  • 4

    Heat the olive oil in a pan over medium heat. Sauté the minced garlic until fragrant, then add the diced vegetables and eggplant flesh. Cook until softened, about 5-7 minutes.

  • 5

    Stir in the cooked lentils, chickpeas, and diced tofu. Season the mixture with cumin, paprika, salt, and pepper. Mix well and let the flavors meld for an additional 2 minutes.

  • 6

    Spoon the hearty mixture into the hollowed eggplant halves, pressing down gently to pack the filling.

  • 7

    Place the stuffed eggplant halves on a baking sheet and roast in the preheated oven for 20-25 minutes, until the eggplant is tender and the top is lightly golden.

  • 8

    Remove from the oven and serve warm. Enjoy your nutritious and satisfying roasted eggplant stuffed with a protein-rich lentil and vegetable filling.

Roasted Eggplant with Hearty Lentil and Vegetable Stuffing

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

Roasted Eggplant with Hearty Lentil and Vegetable Stuffing

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant with Hearty Lentil and Vegetable Stuffing

Enjoy a vibrant, flavor-packed dish featuring tender roasted eggplant filled with a savory mixture of hearty lentils, protein-rich tofu, chickpeas, and a mix of fresh vegetables. This meal delivers a beautiful balance of textures and robust, aromatic spices, making it a satisfying option for a nutritious dinner.

NUTRITION

527kcal
Protein
35.5g
Fat
11g
Carbs
84g

SERVINGS

1 serving

INGREDIENTS

1 small Eggplant (150g)

1 cup cooked Lentils (198g)

1/4 cup cooked Chickpeas (40g)

100g Firm Tofu

1 mix of diced Tomatoes, Zucchini, Bell Pepper, and Onion (150g)

1 teaspoon Olive Oil

2 cloves Garlic

Spices (Cumin, Paprika, Salt, Pepper) to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the small eggplant in half lengthwise. Using a spoon, gently scoop out some of the flesh to create a cavity for the stuffing, leaving about a 1/4-inch border. Reserve the scooped-out eggplant flesh.

  • 3

    Dice the reserved eggplant flesh and combine with the diced mixed vegetables (tomato, zucchini, bell pepper, and onion) in a bowl.

  • 4

    Heat the olive oil in a pan over medium heat. Sauté the minced garlic until fragrant, then add the diced vegetables and eggplant flesh. Cook until softened, about 5-7 minutes.

  • 5

    Stir in the cooked lentils, chickpeas, and diced tofu. Season the mixture with cumin, paprika, salt, and pepper. Mix well and let the flavors meld for an additional 2 minutes.

  • 6

    Spoon the hearty mixture into the hollowed eggplant halves, pressing down gently to pack the filling.

  • 7

    Place the stuffed eggplant halves on a baking sheet and roast in the preheated oven for 20-25 minutes, until the eggplant is tender and the top is lightly golden.

  • 8

    Remove from the oven and serve warm. Enjoy your nutritious and satisfying roasted eggplant stuffed with a protein-rich lentil and vegetable filling.