Hearty Vegan Stuffed Roasted Eggplant

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

Hearty Vegan Stuffed Roasted Eggplant

YOUR SOLIN GENERATED RECIPE

Hearty Vegan Stuffed Roasted Eggplant

Savor the delightful textures and robust flavors of roasted eggplant filled with a hearty mixture of quinoa, beans, and chickpeas, lifted by a savory splash of nutritional yeast and fresh vegetables. This dish offers a vibrant medley of earthy, tangy, and umami notes that make for a truly satisfying vegan meal.

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NUTRITION

567kcal
Protein
34.7g
Fat
10.1g
Carbs
86.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup cooked Quinoa (92g)

1/2 cup Black Beans, drained (130g)

1/2 cup Chickpeas, drained (125g)

3 tbsp Nutritional Yeast (15g total)

1 cup Fresh Spinach (30g)

1/2 cup Diced Tomato (90g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and score the flesh lightly with a knife. Drizzle with olive oil and a pinch of salt if desired.

  • 3

    Place the eggplant halves on a baking sheet, cut side up, and roast for 25-30 minutes until the flesh is tender.

  • 4

    While the eggplant roasts, prepare the stuffing by combining cooked quinoa, black beans, chickpeas, diced tomato, and fresh spinach in a bowl. Stir in the nutritional yeast for a savory boost.

  • 5

    Once the eggplant is done, scoop out some of the softened flesh from the center of each half, creating a small well for the stuffing, and mix it into your filling if desired.

  • 6

    Fill each eggplant half generously with the quinoa and bean mixture.

  • 7

    Return the stuffed eggplant to the oven for an additional 5-7 minutes to warm everything through.

  • 8

    Serve hot and enjoy this hearty, nutrient-packed meal.

Hearty Vegan Stuffed Roasted Eggplant

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

Hearty Vegan Stuffed Roasted Eggplant

YOUR SOLIN GENERATED RECIPE

Hearty Vegan Stuffed Roasted Eggplant

Savor the delightful textures and robust flavors of roasted eggplant filled with a hearty mixture of quinoa, beans, and chickpeas, lifted by a savory splash of nutritional yeast and fresh vegetables. This dish offers a vibrant medley of earthy, tangy, and umami notes that make for a truly satisfying vegan meal.

NUTRITION

567kcal
Protein
34.7g
Fat
10.1g
Carbs
86.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup cooked Quinoa (92g)

1/2 cup Black Beans, drained (130g)

1/2 cup Chickpeas, drained (125g)

3 tbsp Nutritional Yeast (15g total)

1 cup Fresh Spinach (30g)

1/2 cup Diced Tomato (90g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and score the flesh lightly with a knife. Drizzle with olive oil and a pinch of salt if desired.

  • 3

    Place the eggplant halves on a baking sheet, cut side up, and roast for 25-30 minutes until the flesh is tender.

  • 4

    While the eggplant roasts, prepare the stuffing by combining cooked quinoa, black beans, chickpeas, diced tomato, and fresh spinach in a bowl. Stir in the nutritional yeast for a savory boost.

  • 5

    Once the eggplant is done, scoop out some of the softened flesh from the center of each half, creating a small well for the stuffing, and mix it into your filling if desired.

  • 6

    Fill each eggplant half generously with the quinoa and bean mixture.

  • 7

    Return the stuffed eggplant to the oven for an additional 5-7 minutes to warm everything through.

  • 8

    Serve hot and enjoy this hearty, nutrient-packed meal.