Roasted Vegan Stuffed Eggplant with Hearty Lentil and Vegetable Filling

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

Roasted Vegan Stuffed Eggplant with Hearty Lentil and Vegetable Filling

YOUR SOLIN GENERATED RECIPE

Roasted Vegan Stuffed Eggplant with Hearty Lentil and Vegetable Filling

Enjoy this vibrant, wholesome dish featuring a roasted eggplant brimming with a savory lentil and vegetable filling. The mixture of hearty green lentils, succulent tomatoes, crisp red bell pepper, and fresh spinach is enhanced by aromatic garlic and a sprinkle of nutritional yeast, making it a perfect balanced, vegan meal.

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NUTRITION

554kcal
Protein
31.4g
Fat
16.9g
Carbs
77.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 cup Cooked Green Lentils (198g)

1/2 cup Diced Tomatoes (75g)

1 cup Fresh Spinach (30g)

1/2 cup Red Bell Pepper (75g)

1 small Onion (50g)

2 cloves Garlic (6g)

1 tbsp Olive Oil (14g)

2 tbsp Nutritional Yeast (16g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and scoop out the center flesh, leaving a sturdy shell. Chop the scooped-out flesh and set aside.

  • 2

    In a skillet, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant.

  • 3

    Add the chopped eggplant flesh, diced red bell pepper, and diced tomatoes to the skillet. Cook for about 5 minutes until the vegetables soften.

  • 4

    Stir in the cooked green lentils and fresh spinach. Allow the spinach to wilt and the flavors to meld, about 3 minutes. Season with salt and pepper to taste.

  • 5

    Remove the skillet from heat and stir in the nutritional yeast for a savory boost and creaminess. Adjust seasoning if needed.

  • 6

    Spoon the hearty lentil and vegetable mixture into the hollowed eggplant halves, packing the filling generously.

  • 7

    Place the stuffed eggplant halves on a baking tray lined with parchment paper. Roast in the preheated oven for 20-25 minutes until the eggplant skin is tender and the filling is heated through.

  • 8

    Serve warm and enjoy your nutrient-packed, vegan stuffed eggplant dish.

Roasted Vegan Stuffed Eggplant with Hearty Lentil and Vegetable Filling

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

Roasted Vegan Stuffed Eggplant with Hearty Lentil and Vegetable Filling

YOUR SOLIN GENERATED RECIPE

Roasted Vegan Stuffed Eggplant with Hearty Lentil and Vegetable Filling

Enjoy this vibrant, wholesome dish featuring a roasted eggplant brimming with a savory lentil and vegetable filling. The mixture of hearty green lentils, succulent tomatoes, crisp red bell pepper, and fresh spinach is enhanced by aromatic garlic and a sprinkle of nutritional yeast, making it a perfect balanced, vegan meal.

NUTRITION

554kcal
Protein
31.4g
Fat
16.9g
Carbs
77.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 cup Cooked Green Lentils (198g)

1/2 cup Diced Tomatoes (75g)

1 cup Fresh Spinach (30g)

1/2 cup Red Bell Pepper (75g)

1 small Onion (50g)

2 cloves Garlic (6g)

1 tbsp Olive Oil (14g)

2 tbsp Nutritional Yeast (16g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and scoop out the center flesh, leaving a sturdy shell. Chop the scooped-out flesh and set aside.

  • 2

    In a skillet, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant.

  • 3

    Add the chopped eggplant flesh, diced red bell pepper, and diced tomatoes to the skillet. Cook for about 5 minutes until the vegetables soften.

  • 4

    Stir in the cooked green lentils and fresh spinach. Allow the spinach to wilt and the flavors to meld, about 3 minutes. Season with salt and pepper to taste.

  • 5

    Remove the skillet from heat and stir in the nutritional yeast for a savory boost and creaminess. Adjust seasoning if needed.

  • 6

    Spoon the hearty lentil and vegetable mixture into the hollowed eggplant halves, packing the filling generously.

  • 7

    Place the stuffed eggplant halves on a baking tray lined with parchment paper. Roast in the preheated oven for 20-25 minutes until the eggplant skin is tender and the filling is heated through.

  • 8

    Serve warm and enjoy your nutrient-packed, vegan stuffed eggplant dish.