Roasted Eggplant with Creamy Lentil and Vegetable Stuffing

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

Roasted Eggplant with Creamy Lentil and Vegetable Stuffing

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant with Creamy Lentil and Vegetable Stuffing

A vibrant dish featuring tender roasted eggplant loaded with a hearty, creamy lentil and vegetable stuffing. This recipe melds the smoky notes of roasted eggplant with a velvety lentil mixture enhanced by fresh tomatoes, zucchini, red bell pepper, and spinach, finished with a dollop of tangy Greek yogurt. It's a nourishing meal perfect for a light dinner that delights both the eyes and the palate.

Try 7 days free, then $12.99 / mo.

NUTRITION

449kcal
Protein
36.6g
Fat
6.4g
Carbs
68.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 cup Cooked Lentils (198g)

1 cup Spinach (30g)

1 medium Tomato (123g)

1/2 Zucchini (100g)

1/2 Red Bell Pepper (60g)

1/4 Onion (28g)

1 tsp Olive Oil (4.5g)

1/2 cup Non-Fat Greek Yogurt (120g)

1 Garlic Clove

Salt and Pepper, to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh lightly. Drizzle with a bit of olive oil and season with salt and pepper.

  • 2

    Place the eggplant halves on a baking tray, cut side up, and roast for 25-30 minutes until the flesh is tender and golden.

  • 3

    Meanwhile, heat a small pan over medium heat with a teaspoon of olive oil. Add the minced garlic and diced onion, cooking until softened and translucent.

  • 4

    Add the chopped tomato, zucchini, and red bell pepper to the pan, stirring for about 3-4 minutes until the vegetables begin to soften.

  • 5

    Mix in the cooked lentils and spinach, allowing the spinach to wilt slightly. Taste and adjust seasoning with salt and pepper.

  • 6

    Once the eggplant is roasted, scoop out a portion of the flesh from each half to create a cavity for the stuffing. Combine the scooped eggplant flesh with the lentil vegetable mixture for extra creaminess and flavor.

  • 7

    Fill the roasted eggplant halves with the creamy lentil and vegetable stuffing. Garnish with a dollop of non-fat Greek yogurt on top.

  • 8

    Serve warm and enjoy this nourishing, well-balanced dish.

Roasted Eggplant with Creamy Lentil and Vegetable Stuffing

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

Roasted Eggplant with Creamy Lentil and Vegetable Stuffing

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant with Creamy Lentil and Vegetable Stuffing

A vibrant dish featuring tender roasted eggplant loaded with a hearty, creamy lentil and vegetable stuffing. This recipe melds the smoky notes of roasted eggplant with a velvety lentil mixture enhanced by fresh tomatoes, zucchini, red bell pepper, and spinach, finished with a dollop of tangy Greek yogurt. It's a nourishing meal perfect for a light dinner that delights both the eyes and the palate.

NUTRITION

449kcal
Protein
36.6g
Fat
6.4g
Carbs
68.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 cup Cooked Lentils (198g)

1 cup Spinach (30g)

1 medium Tomato (123g)

1/2 Zucchini (100g)

1/2 Red Bell Pepper (60g)

1/4 Onion (28g)

1 tsp Olive Oil (4.5g)

1/2 cup Non-Fat Greek Yogurt (120g)

1 Garlic Clove

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh lightly. Drizzle with a bit of olive oil and season with salt and pepper.

  • 2

    Place the eggplant halves on a baking tray, cut side up, and roast for 25-30 minutes until the flesh is tender and golden.

  • 3

    Meanwhile, heat a small pan over medium heat with a teaspoon of olive oil. Add the minced garlic and diced onion, cooking until softened and translucent.

  • 4

    Add the chopped tomato, zucchini, and red bell pepper to the pan, stirring for about 3-4 minutes until the vegetables begin to soften.

  • 5

    Mix in the cooked lentils and spinach, allowing the spinach to wilt slightly. Taste and adjust seasoning with salt and pepper.

  • 6

    Once the eggplant is roasted, scoop out a portion of the flesh from each half to create a cavity for the stuffing. Combine the scooped eggplant flesh with the lentil vegetable mixture for extra creaminess and flavor.

  • 7

    Fill the roasted eggplant halves with the creamy lentil and vegetable stuffing. Garnish with a dollop of non-fat Greek yogurt on top.

  • 8

    Serve warm and enjoy this nourishing, well-balanced dish.