Roasted Stuffed Eggplant with Hearty Lentil Quinoa and Fresh Herbs

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

Roasted Stuffed Eggplant with Hearty Lentil Quinoa and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Roasted Stuffed Eggplant with Hearty Lentil Quinoa and Fresh Herbs

Enjoy a vibrant, nutrient-packed plate featuring tender roasted eggplant filled with a savory blend of hearty lentils, fluffy quinoa, and chickpeas. Fresh garlic, aromatic basil, and parsley lift the flavors, while a splash of lemon and a drizzle of olive oil add brightness and depth. This dish is as pleasing to the palate as it is balanced, making it a perfect choice for a clean, satisfying meal.

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NUTRITION

593kcal
Protein
34.4g
Fat
9.2g
Carbs
98.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1 cup cooked Lentils (198g)

0.33 cup extra cooked Lentils (66g)

0.5 cup cooked Quinoa (93g)

0.33 cup cooked Chickpeas (82g)

1 tsp Olive Oil

1 clove Garlic, minced

2 tbsp Fresh Parsley, chopped

2 tbsp Fresh Basil, chopped

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and score the flesh lightly. Scoop out some of the center, leaving a sturdy border to form a boat.

  • 3

    Brush the eggplant halves with olive oil and season lightly with salt and pepper.

  • 4

    Roast the eggplant halves on a baking sheet for about 25-30 minutes until the flesh is tender and edges begin to brown.

  • 5

    Meanwhile, in a bowl, combine the cooked lentils (both the 1 cup and extra 0.33 cup), cooked quinoa, and chickpeas. Stir in minced garlic, chopped parsley, and basil.

  • 6

    Drizzle in lemon juice and adjust seasoning with salt and pepper to taste.

  • 7

    Once roasted, spoon the lentil-quinoa mixture into the cavity of the eggplant halves, piling generously.

  • 8

    Return stuffed eggplants to the oven for an additional 5-7 minutes to meld the flavors.

  • 9

    Plate the eggplant boats and garnish with extra fresh herbs if desired. Serve warm.

Roasted Stuffed Eggplant with Hearty Lentil Quinoa and Fresh Herbs

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

Roasted Stuffed Eggplant with Hearty Lentil Quinoa and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Roasted Stuffed Eggplant with Hearty Lentil Quinoa and Fresh Herbs

Enjoy a vibrant, nutrient-packed plate featuring tender roasted eggplant filled with a savory blend of hearty lentils, fluffy quinoa, and chickpeas. Fresh garlic, aromatic basil, and parsley lift the flavors, while a splash of lemon and a drizzle of olive oil add brightness and depth. This dish is as pleasing to the palate as it is balanced, making it a perfect choice for a clean, satisfying meal.

NUTRITION

593kcal
Protein
34.4g
Fat
9.2g
Carbs
98.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1 cup cooked Lentils (198g)

0.33 cup extra cooked Lentils (66g)

0.5 cup cooked Quinoa (93g)

0.33 cup cooked Chickpeas (82g)

1 tsp Olive Oil

1 clove Garlic, minced

2 tbsp Fresh Parsley, chopped

2 tbsp Fresh Basil, chopped

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and score the flesh lightly. Scoop out some of the center, leaving a sturdy border to form a boat.

  • 3

    Brush the eggplant halves with olive oil and season lightly with salt and pepper.

  • 4

    Roast the eggplant halves on a baking sheet for about 25-30 minutes until the flesh is tender and edges begin to brown.

  • 5

    Meanwhile, in a bowl, combine the cooked lentils (both the 1 cup and extra 0.33 cup), cooked quinoa, and chickpeas. Stir in minced garlic, chopped parsley, and basil.

  • 6

    Drizzle in lemon juice and adjust seasoning with salt and pepper to taste.

  • 7

    Once roasted, spoon the lentil-quinoa mixture into the cavity of the eggplant halves, piling generously.

  • 8

    Return stuffed eggplants to the oven for an additional 5-7 minutes to meld the flavors.

  • 9

    Plate the eggplant boats and garnish with extra fresh herbs if desired. Serve warm.