Roasted Eggplant Stuffed with Savory 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 Savory Lentils and Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant Stuffed with Savory Lentils and Vegetables

A vibrant and hearty dish featuring roasted eggplant filled with a savory blend of lentils, chickpeas, egg whites, and cottage cheese, enhanced by a medley of fresh vegetables and aromatic garlic. This dish offers a delightful combination of textures and flavors, making it a nutritious and satisfying meal.

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NUTRITION

565kcal
Protein
39.6g
Fat
9.3g
Carbs
88.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Cooked Lentils (100g)

1/2 cup Cooked Chickpeas (82g)

3 large Egg Whites (99g)

1/4 cup Low-Fat Cottage Cheese (60g)

1/2 cup Diced Tomatoes (120g)

1/2 cup Red Bell Pepper (75g)

1/4 cup Onion (40g)

2 cloves Garlic (6g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh lightly with a knife. Brush the cut side with olive oil and place face down on a baking sheet. Roast for about 25-30 minutes until softened.

  • 2

    Meanwhile, in a skillet over medium heat, add a drizzle of olive oil and sauté the diced onion, minced garlic, and chopped red bell pepper until fragrant and soft, about 3-4 minutes.

  • 3

    Add the diced tomatoes, cooked lentils, and chickpeas to the skillet. Stir to combine and let the mixture warm through for 3-4 minutes. Season with salt, pepper, and any additional herbs you prefer.

  • 4

    In a small bowl, whisk together the egg whites and then stir in the cottage cheese. Gently fold this mixture into the vegetable and lentil mixture, allowing the ingredients to meld together without fully cooking the egg whites.

  • 5

    Remove the roasted eggplant halves from the oven and spoon the savory lentil-vegetable filling generously into each half.

  • 6

    Optionally, return the stuffed eggplant to the oven for an additional 5 minutes to set the egg whites slightly, or serve immediately as a warm, satisfying dish.

Roasted Eggplant Stuffed with Savory 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 Savory Lentils and Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant Stuffed with Savory Lentils and Vegetables

A vibrant and hearty dish featuring roasted eggplant filled with a savory blend of lentils, chickpeas, egg whites, and cottage cheese, enhanced by a medley of fresh vegetables and aromatic garlic. This dish offers a delightful combination of textures and flavors, making it a nutritious and satisfying meal.

NUTRITION

565kcal
Protein
39.6g
Fat
9.3g
Carbs
88.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup Cooked Lentils (100g)

1/2 cup Cooked Chickpeas (82g)

3 large Egg Whites (99g)

1/4 cup Low-Fat Cottage Cheese (60g)

1/2 cup Diced Tomatoes (120g)

1/2 cup Red Bell Pepper (75g)

1/4 cup Onion (40g)

2 cloves Garlic (6g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh lightly with a knife. Brush the cut side with olive oil and place face down on a baking sheet. Roast for about 25-30 minutes until softened.

  • 2

    Meanwhile, in a skillet over medium heat, add a drizzle of olive oil and sauté the diced onion, minced garlic, and chopped red bell pepper until fragrant and soft, about 3-4 minutes.

  • 3

    Add the diced tomatoes, cooked lentils, and chickpeas to the skillet. Stir to combine and let the mixture warm through for 3-4 minutes. Season with salt, pepper, and any additional herbs you prefer.

  • 4

    In a small bowl, whisk together the egg whites and then stir in the cottage cheese. Gently fold this mixture into the vegetable and lentil mixture, allowing the ingredients to meld together without fully cooking the egg whites.

  • 5

    Remove the roasted eggplant halves from the oven and spoon the savory lentil-vegetable filling generously into each half.

  • 6

    Optionally, return the stuffed eggplant to the oven for an additional 5 minutes to set the egg whites slightly, or serve immediately as a warm, satisfying dish.