YOUR SOLIN GENERATED RECIPE
Roasted Eggplant with Savory Lentil-Quinoa Stuffing
Savor a warm, hearty dish featuring tender roasted eggplant filled with a savory mixture of green lentils, quinoa, chickpeas, and vibrant vegetables, elevated with a hint of nutritional yeast and aromatic spices. This balanced meal bursts with textures and flavors, blending the smoky notes of cumin and paprika with the fresh accents of red bell pepper and tomato.
INGREDIENTS
1 medium Eggplant (300g)
1 cup Cooked Green Lentils (198g)
1/2 cup Cooked Quinoa (93g)
1/4 cup Cooked Chickpeas (50g)
1/2 medium Red Bell Pepper (75g)
1 small Tomato (100g)
1 teaspoon Olive Oil (4.5g)
2 tablespoons Nutritional Yeast (16g)
1 teaspoon Ground Cumin
1 teaspoon Smoked Paprika
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the eggplant in half lengthwise and score the flesh lightly in a crisscross pattern. Drizzle with olive oil, sprinkle with salt and pepper, and place cut side up on a baking tray.
Roast the eggplant in the oven for about 25-30 minutes until the flesh becomes soft and slightly caramelized.
Meanwhile, in a bowl, combine the cooked green lentils, cooked quinoa, chickpeas, chopped red bell pepper, chopped tomato, nutritional yeast, ground cumin, smoked paprika, and a pinch of salt and pepper. Mix well to form the savory stuffing.
Once the eggplant is roasted, let it cool slightly, then scoop out a portion of the softened flesh to create a larger cavity for the stuffing. Chop the scooped-out flesh and mix it into the lentil-quinoa filling.
Carefully spoon the mixture back into the eggplant halves, distributing it evenly.
(Optional) Return the stuffed eggplant to the oven for an additional 5 minutes to heat through, or serve immediately.
Plate your roasted eggplant with lentil-quinoa stuffing and enjoy a hearty, nutritious meal.