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 the flavors of tender roasted eggplant filled with a protein-packed lentil and vegetable stuffing accented with roasted chickpeas and crumbled feta. This dish layers the smoky notes of charred eggplant with a vibrant medley of bell pepper, tomato, and onion, all lightly tossed in olive oil and herbs for a harmonious blend of healthy textures and delicious tastes.

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NUTRITION

564kcal
Protein
31.3g
Fat
14.1g
Carbs
83.4g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (150g)

1 cup Cooked Lentils (198g)

1/2 cup Roasted Chickpeas (82g)

1 oz Feta Cheese (28g)

1 small Red Bell Pepper (60g)

1 small Onion (70g)

1 small Tomato (91g)

1 tsp Olive Oil (5g)

Dash of Herbs & Spices

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the eggplant in half lengthwise. Score the flesh lightly with a knife, drizzle with a dash of olive oil, salt, pepper, and oregano, then place cut side up on a baking tray.

  • 3

    Roast the eggplant for about 25-30 minutes until the flesh is tender and slightly caramelized.

  • 4

    While the eggplant roasts, prepare the stuffing: In a bowl, combine the cooked lentils, roasted chickpeas, chopped red bell pepper, diced onion, and chopped tomato. Mix in a dash of olive oil, herbs, salt, and pepper.

  • 5

    Once the eggplant is roasted, scoop out a portion of the soft flesh from the center to create a cavity, leaving a thin border.

  • 6

    Fold the scooped eggplant flesh into the lentil mixture gently and mix well.

  • 7

    Spoon the hearty lentil and vegetable stuffing back into the eggplant halves.

  • 8

    Top the stuffed eggplant with crumbled feta cheese and a final sprinkle of herbs.

  • 9

    Serve warm as a fulfilling breakfast, lunch, or dinner option.

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 the flavors of tender roasted eggplant filled with a protein-packed lentil and vegetable stuffing accented with roasted chickpeas and crumbled feta. This dish layers the smoky notes of charred eggplant with a vibrant medley of bell pepper, tomato, and onion, all lightly tossed in olive oil and herbs for a harmonious blend of healthy textures and delicious tastes.

NUTRITION

564kcal
Protein
31.3g
Fat
14.1g
Carbs
83.4g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (150g)

1 cup Cooked Lentils (198g)

1/2 cup Roasted Chickpeas (82g)

1 oz Feta Cheese (28g)

1 small Red Bell Pepper (60g)

1 small Onion (70g)

1 small Tomato (91g)

1 tsp Olive Oil (5g)

Dash of Herbs & Spices

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the eggplant in half lengthwise. Score the flesh lightly with a knife, drizzle with a dash of olive oil, salt, pepper, and oregano, then place cut side up on a baking tray.

  • 3

    Roast the eggplant for about 25-30 minutes until the flesh is tender and slightly caramelized.

  • 4

    While the eggplant roasts, prepare the stuffing: In a bowl, combine the cooked lentils, roasted chickpeas, chopped red bell pepper, diced onion, and chopped tomato. Mix in a dash of olive oil, herbs, salt, and pepper.

  • 5

    Once the eggplant is roasted, scoop out a portion of the soft flesh from the center to create a cavity, leaving a thin border.

  • 6

    Fold the scooped eggplant flesh into the lentil mixture gently and mix well.

  • 7

    Spoon the hearty lentil and vegetable stuffing back into the eggplant halves.

  • 8

    Top the stuffed eggplant with crumbled feta cheese and a final sprinkle of herbs.

  • 9

    Serve warm as a fulfilling breakfast, lunch, or dinner option.