Roasted Eggplant with Hearty 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 Hearty Lentil and Vegetable Stuffing

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant with Hearty Lentil and Vegetable Stuffing

Savor a vibrant dish featuring tender roasted eggplant filled with a flavorful medley of hearty lentils, chickpeas, and a mix of colorful vegetables. Finished with a sprinkle of crumbled feta and fresh basil, this dish offers an inviting balance of textures and warm, rustic flavors perfect for any mealtime.

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NUTRITION

646kcal
Protein
33.5g
Fat
16.1g
Carbs
97.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 cup Cooked Lentils (198g)

1/2 cup Cooked Chickpeas (125g)

1/4 cup Feta Cheese (38g)

1 medium Tomato, diced (123g)

1/2 medium Bell Pepper, diced (75g)

1/4 cup Red Onion, finely chopped (40g)

2 cloves Garlic, minced

1 tsp Olive Oil

1 tsp Dried Basil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the eggplant halves cut side up on a baking sheet and roast in the oven for 25-30 minutes until the flesh is soft and tender.

  • 3

    While the eggplant roasts, prepare the hearty stuffing. In a bowl, combine the cooked lentils, cooked chickpeas, diced tomato, diced bell pepper, chopped red onion, and minced garlic.

  • 4

    Drizzle the remaining olive oil over the vegetable mix and season with salt, pepper, and the remaining dried basil. Stir until well combined.

  • 5

    Once the eggplant is roasted, use a spoon to gently scoop out some of the softened flesh from the center, creating a cavity. Chop the scooped eggplant flesh and mix it into the lentil and vegetable stuffing.

  • 6

    Fill the eggplant halves generously with the lentil and vegetable mixture, then sprinkle crumbled feta cheese on top.

  • 7

    Return the stuffed eggplant to the oven for an additional 5-7 minutes to warm through and allow the flavors to meld.

  • 8

    Remove from the oven and serve warm, garnished with extra dried basil or fresh herbs if desired.

Roasted Eggplant with Hearty 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 Hearty Lentil and Vegetable Stuffing

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant with Hearty Lentil and Vegetable Stuffing

Savor a vibrant dish featuring tender roasted eggplant filled with a flavorful medley of hearty lentils, chickpeas, and a mix of colorful vegetables. Finished with a sprinkle of crumbled feta and fresh basil, this dish offers an inviting balance of textures and warm, rustic flavors perfect for any mealtime.

NUTRITION

646kcal
Protein
33.5g
Fat
16.1g
Carbs
97.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 cup Cooked Lentils (198g)

1/2 cup Cooked Chickpeas (125g)

1/4 cup Feta Cheese (38g)

1 medium Tomato, diced (123g)

1/2 medium Bell Pepper, diced (75g)

1/4 cup Red Onion, finely chopped (40g)

2 cloves Garlic, minced

1 tsp Olive Oil

1 tsp Dried Basil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the eggplant halves cut side up on a baking sheet and roast in the oven for 25-30 minutes until the flesh is soft and tender.

  • 3

    While the eggplant roasts, prepare the hearty stuffing. In a bowl, combine the cooked lentils, cooked chickpeas, diced tomato, diced bell pepper, chopped red onion, and minced garlic.

  • 4

    Drizzle the remaining olive oil over the vegetable mix and season with salt, pepper, and the remaining dried basil. Stir until well combined.

  • 5

    Once the eggplant is roasted, use a spoon to gently scoop out some of the softened flesh from the center, creating a cavity. Chop the scooped eggplant flesh and mix it into the lentil and vegetable stuffing.

  • 6

    Fill the eggplant halves generously with the lentil and vegetable mixture, then sprinkle crumbled feta cheese on top.

  • 7

    Return the stuffed eggplant to the oven for an additional 5-7 minutes to warm through and allow the flavors to meld.

  • 8

    Remove from the oven and serve warm, garnished with extra dried basil or fresh herbs if desired.