Roasted Eggplant with Hearty 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 Hearty Lentil and Vegetable Stuffing

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant with Hearty Lentil and Vegetable Stuffing

Savor the smoky warmth of roasted eggplant filled with a vibrant medley of hearty lentils, tender chickpeas, succulent vegetables, and a hint of creamy feta. This dish marries rustic flavors with a healthy twist, boasting a satisfying balance of textures and a burst of Mediterranean-inspired aromas.

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NUTRITION

592kcal
Protein
32.5g
Fat
17.3g
Carbs
80.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~200g)

1 cup Cooked Lentils (~198g)

1/4 cup Cooked Chickpeas (~50g)

1/3 cup Crumbled Feta (~40g)

1/2 cup Chopped Tomatoes (~85g)

1/2 cup Chopped Zucchini (~90g)

1/4 cup Chopped Red Bell Pepper (~40g)

1/4 cup Chopped Red Onion (~40g)

1 tsp Olive Oil

2 cloves Minced Garlic

1 tsp Dried Oregano

Salt and Pepper to taste

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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 with a knife. Drizzle with salt and set aside for 10 minutes. Then gently scrape out some of the flesh to create a boat while retaining a thin layer along the skin.

  • 3

    In a bowl, combine the cooked lentils, cooked chickpeas, chopped tomatoes, zucchini, red bell pepper, and red onion. Add the minced garlic and dried oregano. Drizzle with olive oil and season with salt and pepper. Mix until well distributed.

  • 4

    Spoon the lentil and vegetable mixture into the hollowed eggplant halves, packing it gently.

  • 5

    Place the stuffed eggplant halves on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes until the eggplant is tender and the stuffing is heated through.

  • 6

    Remove from the oven and sprinkle crumbled feta cheese over the top. Return to the oven for an additional 5 minutes to slightly melt the feta, if desired.

  • 7

    Serve warm, garnished with extra herbs if preferred.

Roasted Eggplant with Hearty 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 Hearty Lentil and Vegetable Stuffing

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant with Hearty Lentil and Vegetable Stuffing

Savor the smoky warmth of roasted eggplant filled with a vibrant medley of hearty lentils, tender chickpeas, succulent vegetables, and a hint of creamy feta. This dish marries rustic flavors with a healthy twist, boasting a satisfying balance of textures and a burst of Mediterranean-inspired aromas.

NUTRITION

592kcal
Protein
32.5g
Fat
17.3g
Carbs
80.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~200g)

1 cup Cooked Lentils (~198g)

1/4 cup Cooked Chickpeas (~50g)

1/3 cup Crumbled Feta (~40g)

1/2 cup Chopped Tomatoes (~85g)

1/2 cup Chopped Zucchini (~90g)

1/4 cup Chopped Red Bell Pepper (~40g)

1/4 cup Chopped Red Onion (~40g)

1 tsp Olive Oil

2 cloves Minced Garlic

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the eggplant in half lengthwise and score the flesh lightly with a knife. Drizzle with salt and set aside for 10 minutes. Then gently scrape out some of the flesh to create a boat while retaining a thin layer along the skin.

  • 3

    In a bowl, combine the cooked lentils, cooked chickpeas, chopped tomatoes, zucchini, red bell pepper, and red onion. Add the minced garlic and dried oregano. Drizzle with olive oil and season with salt and pepper. Mix until well distributed.

  • 4

    Spoon the lentil and vegetable mixture into the hollowed eggplant halves, packing it gently.

  • 5

    Place the stuffed eggplant halves on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes until the eggplant is tender and the stuffing is heated through.

  • 6

    Remove from the oven and sprinkle crumbled feta cheese over the top. Return to the oven for an additional 5 minutes to slightly melt the feta, if desired.

  • 7

    Serve warm, garnished with extra herbs if preferred.