Roasted Eggplant Stuffed with Herbed Lentils and Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant Stuffed with Herbed Lentils and Vegetables

Savor the hearty flavors of roasted eggplant filled with a warm, herbed medley of lentils, tofu, and crisp vegetables. Enhanced with a drizzle of olive oil and aromatic garlic and herbs, this dish delights with its tender textures and layered, comforting taste.

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NUTRITION

478kcal
Protein
31.8g
Fat
10.9g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1 cup Cooked Lentils (198g)

100g Extra Firm Tofu

1/2 cup Diced Tomatoes (123g)

1/2 cup Red Bell Pepper (75g)

1 teaspoon Olive Oil (5g)

1 clove Garlic (3g)

2 tablespoons Fresh Herbs (Parsley & Basil)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Chop the scooped-out eggplant flesh into small cubes and set aside.

  • 3

    In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

  • 4

    Stir in the chopped eggplant flesh, red bell pepper, and diced tomatoes. Sauté for 3-4 minutes until the vegetables soften slightly.

  • 5

    Add the cooked lentils and crumbled extra firm tofu to the skillet. Gently mix in the fresh chopped herbs, and season with salt and pepper to taste. Allow the mixture to warm through for another 2-3 minutes.

  • 6

    Place the eggplant halves on a baking sheet, and stuff them generously with the herbed lentil and vegetable mixture.

  • 7

    Roast in the preheated oven for 20-25 minutes until the eggplant is tender and the flavors meld.

  • 8

    Serve warm and enjoy your nutritious, protein-packed meal.

Roasted Eggplant Stuffed with Herbed Lentils and Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant Stuffed with Herbed Lentils and Vegetables

Savor the hearty flavors of roasted eggplant filled with a warm, herbed medley of lentils, tofu, and crisp vegetables. Enhanced with a drizzle of olive oil and aromatic garlic and herbs, this dish delights with its tender textures and layered, comforting taste.

NUTRITION

478kcal
Protein
31.8g
Fat
10.9g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1 cup Cooked Lentils (198g)

100g Extra Firm Tofu

1/2 cup Diced Tomatoes (123g)

1/2 cup Red Bell Pepper (75g)

1 teaspoon Olive Oil (5g)

1 clove Garlic (3g)

2 tablespoons Fresh Herbs (Parsley & Basil)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Chop the scooped-out eggplant flesh into small cubes and set aside.

  • 3

    In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

  • 4

    Stir in the chopped eggplant flesh, red bell pepper, and diced tomatoes. Sauté for 3-4 minutes until the vegetables soften slightly.

  • 5

    Add the cooked lentils and crumbled extra firm tofu to the skillet. Gently mix in the fresh chopped herbs, and season with salt and pepper to taste. Allow the mixture to warm through for another 2-3 minutes.

  • 6

    Place the eggplant halves on a baking sheet, and stuff them generously with the herbed lentil and vegetable mixture.

  • 7

    Roast in the preheated oven for 20-25 minutes until the eggplant is tender and the flavors meld.

  • 8

    Serve warm and enjoy your nutritious, protein-packed meal.