Roasted Stuffed Eggplant with Savory Lentil and Herb Filling

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

Roasted Stuffed Eggplant with Savory Lentil and Herb Filling

YOUR SOLIN GENERATED RECIPE

Roasted Stuffed Eggplant with Savory Lentil and Herb Filling

Savor the rich, deep flavors of roasted eggplant filled with a hearty blend of lentils, crumbled feta, and fresh herbs. This dish boasts tender, caramelized eggplant paired with a savory, slightly tangy filling enhanced by bursts of cherry tomatoes and aromatic garlic and red onion, creating a balanced and satisfying meal.

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NUTRITION

581kcal
Protein
36.6g
Fat
13.1g
Carbs
86.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1.5 cups cooked Lentils (approx. 300g)

1/4 cup Crumbled Feta Cheese (38g)

1/2 cup Cherry Tomatoes (75g)

1/4 small Red Onion (25g)

1 Garlic Clove

1 tbsp Fresh Basil (chopped)

1/4 tbsp Extra Virgin Olive Oil

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Slice the eggplant in half lengthwise and scoop out some of the flesh to create a hollow boat, leaving about a 1/2-inch thick shell.

  • 2

    Chop the scooped eggplant flesh and set aside.

  • 3

    In a skillet over medium heat, add the chopped eggplant flesh, finely diced red onion, and minced garlic. Sauté until softened, about 4-5 minutes.

  • 4

    Stir in the cooked lentils, and cook for another 2 minutes to allow flavors to meld. Season with salt and pepper.

  • 5

    Remove the skillet from heat, then gently fold in the halved cherry tomatoes, crumbled feta, and fresh basil.

  • 6

    Spoon the lentil and herb filling into the hollowed eggplant halves, packing it generously.

  • 7

    Drizzle a small amount of extra virgin olive oil over the stuffed eggplant halves.

  • 8

    Place the stuffed eggplants on a baking tray and roast in the preheated oven for 25-30 minutes, or until the eggplant is tender and the filling is heated through.

  • 9

    Serve warm and enjoy this nutritious, balanced dish.

Roasted Stuffed Eggplant with Savory Lentil and Herb Filling

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

Roasted Stuffed Eggplant with Savory Lentil and Herb Filling

YOUR SOLIN GENERATED RECIPE

Roasted Stuffed Eggplant with Savory Lentil and Herb Filling

Savor the rich, deep flavors of roasted eggplant filled with a hearty blend of lentils, crumbled feta, and fresh herbs. This dish boasts tender, caramelized eggplant paired with a savory, slightly tangy filling enhanced by bursts of cherry tomatoes and aromatic garlic and red onion, creating a balanced and satisfying meal.

NUTRITION

581kcal
Protein
36.6g
Fat
13.1g
Carbs
86.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1.5 cups cooked Lentils (approx. 300g)

1/4 cup Crumbled Feta Cheese (38g)

1/2 cup Cherry Tomatoes (75g)

1/4 small Red Onion (25g)

1 Garlic Clove

1 tbsp Fresh Basil (chopped)

1/4 tbsp Extra Virgin Olive Oil

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Slice the eggplant in half lengthwise and scoop out some of the flesh to create a hollow boat, leaving about a 1/2-inch thick shell.

  • 2

    Chop the scooped eggplant flesh and set aside.

  • 3

    In a skillet over medium heat, add the chopped eggplant flesh, finely diced red onion, and minced garlic. Sauté until softened, about 4-5 minutes.

  • 4

    Stir in the cooked lentils, and cook for another 2 minutes to allow flavors to meld. Season with salt and pepper.

  • 5

    Remove the skillet from heat, then gently fold in the halved cherry tomatoes, crumbled feta, and fresh basil.

  • 6

    Spoon the lentil and herb filling into the hollowed eggplant halves, packing it generously.

  • 7

    Drizzle a small amount of extra virgin olive oil over the stuffed eggplant halves.

  • 8

    Place the stuffed eggplants on a baking tray and roast in the preheated oven for 25-30 minutes, or until the eggplant is tender and the filling is heated through.

  • 9

    Serve warm and enjoy this nutritious, balanced dish.