YOUR SOLIN GENERATED RECIPE
Roasted Stuffed Eggplant with Hearty Quinoa and Vegetable Filling
Savor the robust flavors of tender roasted eggplant halves filled with a warm, hearty mix of quinoa, chickpeas, tofu, and garden-fresh vegetables, all accented by a hint of garlic and a sprinkle of crumbled feta. This dish is a satisfying, protein-packed meal that balances light, smoky, and vibrant notes for a wholesome dining experience.
INGREDIENTS
1/2 medium Eggplant (approx. 150g of flesh)
1/2 cup cooked Quinoa (92g)
1/2 cup Chickpeas (82g)
200g Firm Tofu, cubed
1/2 cup chopped Red Bell Pepper (75g)
1/4 cup chopped Red Onion (40g)
1 cup Baby Spinach (30g)
1 clove Garlic, minced
1 tsp Olive Oil
1/8 cup crumbled Feta Cheese (19g)
Salt & Pepper to taste
1 tsp mixed fresh Herbs (oregano or basil)
PREPARATION
Preheat the oven to 400°F (200°C). Slice the medium eggplant in half lengthwise and score the flesh lightly. Drizzle with a bit of olive oil, and season with salt, pepper, and herbs.
Place the eggplant halves on a baking sheet, cut side up, and roast in the oven for about 25-30 minutes until the flesh is tender.
While the eggplant is roasting, prepare the filling. In a non-stick pan, heat the remaining olive oil over medium heat. Sauté the minced garlic, red onion, and red bell pepper until softened, about 3-4 minutes.
Add the cubed tofu to the pan and sauté for another 4-5 minutes until lightly browned. Stir in the cooked quinoa and chickpeas, mixing well with the vegetables.
Just before finishing, fold in the baby spinach and let it wilt slightly. Season the mixture with salt, pepper, and additional herbs to taste.
Spoon the hearty quinoa and vegetable filling into the roasted eggplant halves. Top with crumbled feta cheese.
Return the stuffed eggplant to the oven for an additional 5 minutes to warm through the flavors.
Plate and serve warm for a nourishing meal that is packed with protein and satisfying textures.