Roasted Eggplant with Savory 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 Savory Lentil and Vegetable Stuffing

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant with Savory Lentil and Vegetable Stuffing

Savor a hearty bowl of roasted eggplant filled with a vibrant medley of savory lentils, fresh tomatoes, spinach, and caramelized onions. Finished with a drizzle of olive oil and a sprinkle of tangy feta, this dish delivers a delightful balance of textures and flavors that is both nourishing and satisfying.

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NUTRITION

449kcal
Protein
23.1g
Fat
18.1g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

100g Eggplant, diced

150g cooked green lentils

20g extra cooked lentils

1 medium Tomato

1 cup raw Spinach

1/4 cup chopped Onion

2/3 Tbsp Olive Oil

1/4 cup crumbled Feta Cheese

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/2-inch thick rounds or dice into cubes. Arrange on a baking sheet, lightly drizzle with a bit of olive oil, salt, and pepper, then roast for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the eggplant roasts, finely chop the onion, tomato, and garlic. In a non-stick skillet over medium heat, sauté the onion and garlic in a splash of olive oil until softened and fragrant, about 3-4 minutes.

  • 4

    Add the chopped tomato to the skillet and cook for another 2 minutes until it starts to break down.

  • 5

    Stir in the cooked lentils (both portions) and toss with the vegetables. Allow the mixture to warm through and meld together for about 3-4 minutes. Season with salt, pepper, and a sprinkle of dried herbs if desired.

  • 6

    Once the eggplant is roasted, gently mix it into the lentil and vegetable mixture along with the raw spinach so that the heat slightly wilts the greens.

  • 7

    Transfer the stuffing into serving bowls or onto halved eggplants if desired, then top with crumbled feta cheese and a final drizzle of olive oil.

  • 8

    Serve warm and enjoy this nutritious, savory dish.

Roasted Eggplant with Savory 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 Savory Lentil and Vegetable Stuffing

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant with Savory Lentil and Vegetable Stuffing

Savor a hearty bowl of roasted eggplant filled with a vibrant medley of savory lentils, fresh tomatoes, spinach, and caramelized onions. Finished with a drizzle of olive oil and a sprinkle of tangy feta, this dish delivers a delightful balance of textures and flavors that is both nourishing and satisfying.

NUTRITION

449kcal
Protein
23.1g
Fat
18.1g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

100g Eggplant, diced

150g cooked green lentils

20g extra cooked lentils

1 medium Tomato

1 cup raw Spinach

1/4 cup chopped Onion

2/3 Tbsp Olive Oil

1/4 cup crumbled Feta Cheese

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Slice the eggplant into 1/2-inch thick rounds or dice into cubes. Arrange on a baking sheet, lightly drizzle with a bit of olive oil, salt, and pepper, then roast for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the eggplant roasts, finely chop the onion, tomato, and garlic. In a non-stick skillet over medium heat, sauté the onion and garlic in a splash of olive oil until softened and fragrant, about 3-4 minutes.

  • 4

    Add the chopped tomato to the skillet and cook for another 2 minutes until it starts to break down.

  • 5

    Stir in the cooked lentils (both portions) and toss with the vegetables. Allow the mixture to warm through and meld together for about 3-4 minutes. Season with salt, pepper, and a sprinkle of dried herbs if desired.

  • 6

    Once the eggplant is roasted, gently mix it into the lentil and vegetable mixture along with the raw spinach so that the heat slightly wilts the greens.

  • 7

    Transfer the stuffing into serving bowls or onto halved eggplants if desired, then top with crumbled feta cheese and a final drizzle of olive oil.

  • 8

    Serve warm and enjoy this nutritious, savory dish.