Roasted Eggplant Stuffed with Savory Lentil-Quinoa Filling

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

Roasted Eggplant Stuffed with Savory Lentil-Quinoa Filling

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant Stuffed with Savory Lentil-Quinoa Filling

Enjoy a wholesome and satisfying dish featuring tender roasted eggplant halves generously filled with a savory blend of red lentils, quinoa, chickpeas, and crumbled tofu, accented by fresh tomatoes, spinach, and aromatic garlic and onions. This vibrant dish offers a balanced mix of textures and flavors, perfect for a nourishing meal any time of the day.

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NUTRITION

540kcal
Protein
32.5g
Fat
12.3g
Carbs
80.9g

SERVINGS

1 serving

INGREDIENTS

1 medium half Eggplant (150g)

3/4 cup cooked Red Lentils (150g)

1/4 cup cooked Quinoa (45g)

1/2 cup cooked Chickpeas (80g)

100g Firm Tofu

1/4 cup Diced Tomatoes (40g)

1/2 cup chopped Spinach (15g)

1/4 cup diced Onion (40g)

1 Garlic clove

1 tsp Olive Oil

Mixed Herbs & Spices 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 a teaspoon of olive oil, season with salt, pepper, and mixed herbs, then place cut-face down on a baking tray. Roast for about 25-30 minutes until tender.

  • 3

    While the eggplant roasts, prepare the filling. In a bowl, combine the cooked red lentils, quinoa, chickpeas, and crumbled firm tofu.

  • 4

    In a small pan, sauté the diced onion and minced garlic in a splash of olive oil until softened. Then stir in the diced tomatoes and chopped spinach, letting the flavors meld for a few minutes.

  • 5

    Mix the sautéed vegetables into the lentil-quinoa-tofu mixture. Season with additional herbs, salt, and pepper to taste.

  • 6

    Once the eggplant is roasted, use a spoon to gently scoop out a little bit of the softened flesh from the center, creating a cavity for the filling.

  • 7

    Spoon the savory filling into the eggplant halves, packing it generously.

  • 8

    Optional: Place the stuffed eggplant back in the oven for 5-10 minutes to allow the flavors to meld further.

  • 9

    Remove from oven, and serve warm, enjoying the delightful mix of textures and flavors.

Roasted Eggplant Stuffed with Savory Lentil-Quinoa Filling

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

Roasted Eggplant Stuffed with Savory Lentil-Quinoa Filling

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant Stuffed with Savory Lentil-Quinoa Filling

Enjoy a wholesome and satisfying dish featuring tender roasted eggplant halves generously filled with a savory blend of red lentils, quinoa, chickpeas, and crumbled tofu, accented by fresh tomatoes, spinach, and aromatic garlic and onions. This vibrant dish offers a balanced mix of textures and flavors, perfect for a nourishing meal any time of the day.

NUTRITION

540kcal
Protein
32.5g
Fat
12.3g
Carbs
80.9g

SERVINGS

1 serving

INGREDIENTS

1 medium half Eggplant (150g)

3/4 cup cooked Red Lentils (150g)

1/4 cup cooked Quinoa (45g)

1/2 cup cooked Chickpeas (80g)

100g Firm Tofu

1/4 cup Diced Tomatoes (40g)

1/2 cup chopped Spinach (15g)

1/4 cup diced Onion (40g)

1 Garlic clove

1 tsp Olive Oil

Mixed Herbs & Spices 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 a teaspoon of olive oil, season with salt, pepper, and mixed herbs, then place cut-face down on a baking tray. Roast for about 25-30 minutes until tender.

  • 3

    While the eggplant roasts, prepare the filling. In a bowl, combine the cooked red lentils, quinoa, chickpeas, and crumbled firm tofu.

  • 4

    In a small pan, sauté the diced onion and minced garlic in a splash of olive oil until softened. Then stir in the diced tomatoes and chopped spinach, letting the flavors meld for a few minutes.

  • 5

    Mix the sautéed vegetables into the lentil-quinoa-tofu mixture. Season with additional herbs, salt, and pepper to taste.

  • 6

    Once the eggplant is roasted, use a spoon to gently scoop out a little bit of the softened flesh from the center, creating a cavity for the filling.

  • 7

    Spoon the savory filling into the eggplant halves, packing it generously.

  • 8

    Optional: Place the stuffed eggplant back in the oven for 5-10 minutes to allow the flavors to meld further.

  • 9

    Remove from oven, and serve warm, enjoying the delightful mix of textures and flavors.