Roasted Eggplant Stuffed with Hearty Lentil and Herb Filling

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

Roasted Eggplant Stuffed with Hearty Lentil and Herb Filling

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant Stuffed with Hearty Lentil and Herb Filling

Enjoy a nourishing and savory dish featuring tender roasted eggplant loaded with a hearty mix of protein-packed lentils, crumbled feta cheese, and a medley of fresh herbs and vegetables. This dish is perfect for dinner, offering layers of texture and a burst of Mediterranean flavors with every bite.

Try 3 days free, then $12.99 / mo.

NUTRITION

576kcal
Protein
35g
Fat
13.1g
Carbs
83.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~200g)

1.5 cups Cooked Lentils (~300g)

1/4 cup Feta Cheese (~38g)

1 medium Tomato (~123g)

1/4 cup diced Red Onion (~40g)

2 cloves Garlic

1/4 cup Fresh Parsley, chopped

1 teaspoon Olive Oil

Salt and Pepper (to taste)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and scoop out a portion of the flesh, leaving about a 1/2-inch border. Reserve the scooped-out flesh and chop it roughly.

  • 3

    Place the eggplant halves on a baking sheet, drizzle with half the olive oil, season with salt and pepper, and roast for 25-30 minutes until the flesh is tender.

  • 4

    Meanwhile, in a skillet over medium heat, add the remaining olive oil. Sauté the diced red onion and minced garlic until fragrant and softened.

  • 5

    Add the chopped reserved eggplant flesh to the skillet along with the cooked lentils. Stir well and allow to heat through for about 5 minutes.

  • 6

    Mix in the diced tomato and chopped fresh parsley. Adjust seasoning with salt and pepper.

  • 7

    Remove the roasted eggplant halves from the oven and gently spoon the lentil and herb mixture into the cavities.

  • 8

    Top each stuffed eggplant with crumbled feta cheese and serve warm.

Roasted Eggplant Stuffed with Hearty Lentil and Herb Filling

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

Roasted Eggplant Stuffed with Hearty Lentil and Herb Filling

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant Stuffed with Hearty Lentil and Herb Filling

Enjoy a nourishing and savory dish featuring tender roasted eggplant loaded with a hearty mix of protein-packed lentils, crumbled feta cheese, and a medley of fresh herbs and vegetables. This dish is perfect for dinner, offering layers of texture and a burst of Mediterranean flavors with every bite.

NUTRITION

576kcal
Protein
35g
Fat
13.1g
Carbs
83.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~200g)

1.5 cups Cooked Lentils (~300g)

1/4 cup Feta Cheese (~38g)

1 medium Tomato (~123g)

1/4 cup diced Red Onion (~40g)

2 cloves Garlic

1/4 cup Fresh Parsley, chopped

1 teaspoon Olive Oil

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and scoop out a portion of the flesh, leaving about a 1/2-inch border. Reserve the scooped-out flesh and chop it roughly.

  • 3

    Place the eggplant halves on a baking sheet, drizzle with half the olive oil, season with salt and pepper, and roast for 25-30 minutes until the flesh is tender.

  • 4

    Meanwhile, in a skillet over medium heat, add the remaining olive oil. Sauté the diced red onion and minced garlic until fragrant and softened.

  • 5

    Add the chopped reserved eggplant flesh to the skillet along with the cooked lentils. Stir well and allow to heat through for about 5 minutes.

  • 6

    Mix in the diced tomato and chopped fresh parsley. Adjust seasoning with salt and pepper.

  • 7

    Remove the roasted eggplant halves from the oven and gently spoon the lentil and herb mixture into the cavities.

  • 8

    Top each stuffed eggplant with crumbled feta cheese and serve warm.