YOUR SOLIN GENERATED RECIPE
Roasted Eggplant Stuffed with Savory Lentil-Vegetable Filling
Enjoy this hearty yet light meal featuring tender roasted eggplant loaded with a savory filling of protein-packed lentils, vibrant diced tomatoes, bell peppers, and fresh spinach, all lightly seasoned with aromatic spices and finished with a sprinkle of tangy low-fat feta cheese.
INGREDIENTS
1 medium Eggplant (~200g)
1.25 cups Cooked Green Lentils (~250g)
0.5 cup Diced Tomatoes (~120g)
1 cup Fresh Spinach (~30g)
0.5 cup diced Red Bell Pepper (~75g)
0.25 medium Onion (~40g)
1 teaspoon Olive Oil (~4.5g)
0.25 cup Low-Fat Feta Cheese (~38g)
2 cloves Garlic
1 teaspoon Cumin
1 teaspoon Paprika
PREPARATION
Preheat your oven to 400°F.
Slice the eggplant in half lengthwise and score the flesh with a knife. Drizzle with a small amount of olive oil and season lightly with salt and pepper. Place cut side down on a baking sheet and roast for 25-30 minutes until the flesh is tender.
While the eggplant roasts, finely dice the onion, garlic, red bell pepper, and tomatoes. Rinse the spinach well.
In a medium skillet, heat the olive oil over medium heat. Add diced onion and garlic, sautéing until they are translucent.
Stir in the diced red bell pepper, tomatoes, and cumin and paprika. Sauté for another 3-4 minutes until the vegetables soften.
Mix in the cooked lentils and spinach, stirring until the spinach wilts. Adjust seasoning with salt and pepper as desired.
Once the eggplant is roasted, scoop out a small portion of the center to create a well for the filling, leaving a border around the edge.
Fill each eggplant half generously with the lentil-vegetable mixture and top with crumbled low-fat feta cheese.
Optional: Return the stuffed eggplant to the oven for an additional 5 minutes to warm through and slightly melt the feta.
Serve warm and enjoy this balanced, savory meal.