Roasted Eggplant Stuffed with Herbed Lentils and Spinach

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

Roasted Eggplant Stuffed with Herbed Lentils and Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant Stuffed with Herbed Lentils and Spinach

Savor a hearty yet light meal featuring tender roasted eggplant filled with warm, herbed lentils and fresh spinach, accented by a creamy touch of Greek yogurt. This dish celebrates deep, roasted flavors balanced with bright herbs and fresh greens, making it perfect any time of day.

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NUTRITION

485kcal
Protein
32.4g
Fat
15.2g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1 cup cooked Green Lentils (198g)

2 cups baby Spinach (60g)

1 tbsp Extra Virgin Olive Oil

1/2 cup Nonfat Greek Yogurt

1 garlic clove

2 tbsp Fresh Parsley

1 tsp Fresh Thyme

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PREPARATION

  • 1

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

  • 2

    Slice the eggplant in half lengthwise and score the flesh lightly. Drizzle with olive oil and season with a pinch of salt and pepper.

  • 3

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

  • 4

    While the eggplant is roasting, heat a small pan over medium heat and sauté the minced garlic in a drizzle of olive oil until fragrant (about 1 minute).

  • 5

    Add the cooked lentils to the pan along with chopped fresh parsley and thyme, mixing well. Let the flavors meld for 3-4 minutes; adjust seasoning with salt and pepper.

  • 6

    Fold in the baby spinach into the lentils mixture just until wilted.

  • 7

    Once roasted, spoon the herbed lentils and spinach mixture into the eggplant halves.

  • 8

    Top each stuffed eggplant with a dollop of nonfat Greek yogurt for a creamy finish and serve warm.

Roasted Eggplant Stuffed with Herbed Lentils and Spinach

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

Roasted Eggplant Stuffed with Herbed Lentils and Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant Stuffed with Herbed Lentils and Spinach

Savor a hearty yet light meal featuring tender roasted eggplant filled with warm, herbed lentils and fresh spinach, accented by a creamy touch of Greek yogurt. This dish celebrates deep, roasted flavors balanced with bright herbs and fresh greens, making it perfect any time of day.

NUTRITION

485kcal
Protein
32.4g
Fat
15.2g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1 cup cooked Green Lentils (198g)

2 cups baby Spinach (60g)

1 tbsp Extra Virgin Olive Oil

1/2 cup Nonfat Greek Yogurt

1 garlic clove

2 tbsp Fresh Parsley

1 tsp Fresh Thyme

PREPARATION

  • 1

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

  • 2

    Slice the eggplant in half lengthwise and score the flesh lightly. Drizzle with olive oil and season with a pinch of salt and pepper.

  • 3

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

  • 4

    While the eggplant is roasting, heat a small pan over medium heat and sauté the minced garlic in a drizzle of olive oil until fragrant (about 1 minute).

  • 5

    Add the cooked lentils to the pan along with chopped fresh parsley and thyme, mixing well. Let the flavors meld for 3-4 minutes; adjust seasoning with salt and pepper.

  • 6

    Fold in the baby spinach into the lentils mixture just until wilted.

  • 7

    Once roasted, spoon the herbed lentils and spinach mixture into the eggplant halves.

  • 8

    Top each stuffed eggplant with a dollop of nonfat Greek yogurt for a creamy finish and serve warm.