YOUR SOLIN GENERATED RECIPE
Roasted Eggplant Stuffed with Hearty Lentil and Herb Filling
Savor the warmth and earthy flavors of tender roasted eggplant filled with a hearty blend of protein-packed lentils and grilled chicken breast, accentuated with fresh tomatoes, aromatic garlic, and vibrant parsley. This dish delivers a satisfying balance of textures and tastes that brighten your plate and nourish your body.
INGREDIENTS
1 medium Eggplant (300g)
0.75 cup Cooked Lentils (150g)
3 ounces Grilled Chicken Breast (85g)
0.5 cup Diced Tomatoes (120g)
0.25 medium Onion (40g)
2 cloves Garlic (6g)
1 teaspoon Olive Oil (4.5g)
2 tablespoons Fresh Parsley (8g)
PREPARATION
Preheat your oven to 400°F.
Slice the eggplant in half lengthwise and use a spoon to gently scoop out some of the center, leaving a thick shell. Brush the inside with olive oil and season lightly with salt and pepper.
Place the eggplant halves on a baking sheet, cut side up, and roast in the oven for about 25-30 minutes until tender.
Meanwhile, finely dice the onion and mince the garlic. In a skillet over medium heat, add a drizzle of olive oil and sauté the onion and garlic until translucent and fragrant.
Add the cooked lentils and diced tomatoes to the skillet, stirring to combine. Let the mixture simmer for about 5 minutes, allowing the flavors to meld.
Fold in the fresh parsley, and then gently stir in the diced grilled chicken breast, ensuring the ingredients are well mixed without overcooking the chicken.
Once the eggplant halves are roasted, remove them from the oven and spoon the hearty lentil and herb filling into each cavity.
Garnish with additional parsley if desired and serve warm.