Roasted Eggplant with Savory 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 Savory Lentil and Vegetable Stuffing

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant with Savory Lentil and Vegetable Stuffing

Savor the hearty flavors of roasted eggplant filled with a warm, savory blend of lentils, tofu, and colorful vegetables. This comforting dish presents layers of tender roasted eggplant, nutty lentils, and a burst of fresh bell pepper, zucchini, and onions, all lightly seasoned with garlic and herbs. A drizzle of olive oil ties the flavors together, delivering a balanced meal that is nourishing, satisfying, and vibrant.

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NUTRITION

544kcal
Protein
35.0g
Fat
11.3g
Carbs
82.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1.25 cups Cooked Lentils (240g)

100g Firm Tofu

1/2 medium Red Bell Pepper (75g)

1 small Zucchini (100g)

1/2 small Onion (50g)

1 tsp Olive Oil

1 Garlic Clove

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh lightly. Drizzle with a little olive oil, sprinkle with salt and pepper, and place cut-side up on a baking sheet.

  • 2

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

  • 3

    While the eggplant is roasting, prepare the stuffing. In a non-stick skillet, heat a small amount of olive oil over medium heat. Add finely chopped onion, minced garlic, diced red bell pepper, and chopped zucchini. Sauté until the vegetables are softened, about 5-7 minutes.

  • 4

    Stir in the cooked lentils and crumbled firm tofu into the skillet. Season with salt and pepper (and any additional herbs of your choice), stirring gently to combine and heat through for another 3-4 minutes.

  • 5

    Once the eggplant is roasted, scoop out a small portion of the soft flesh to create a cavity for the stuffing, if desired. Spoon the savory lentil and vegetable mixture into the roasted eggplant halves.

  • 6

    Serve warm as a hearty and balanced meal.

Roasted Eggplant with Savory 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 Savory Lentil and Vegetable Stuffing

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant with Savory Lentil and Vegetable Stuffing

Savor the hearty flavors of roasted eggplant filled with a warm, savory blend of lentils, tofu, and colorful vegetables. This comforting dish presents layers of tender roasted eggplant, nutty lentils, and a burst of fresh bell pepper, zucchini, and onions, all lightly seasoned with garlic and herbs. A drizzle of olive oil ties the flavors together, delivering a balanced meal that is nourishing, satisfying, and vibrant.

NUTRITION

544kcal
Protein
35.0g
Fat
11.3g
Carbs
82.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1.25 cups Cooked Lentils (240g)

100g Firm Tofu

1/2 medium Red Bell Pepper (75g)

1 small Zucchini (100g)

1/2 small Onion (50g)

1 tsp Olive Oil

1 Garlic Clove

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh lightly. Drizzle with a little olive oil, sprinkle with salt and pepper, and place cut-side up on a baking sheet.

  • 2

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

  • 3

    While the eggplant is roasting, prepare the stuffing. In a non-stick skillet, heat a small amount of olive oil over medium heat. Add finely chopped onion, minced garlic, diced red bell pepper, and chopped zucchini. Sauté until the vegetables are softened, about 5-7 minutes.

  • 4

    Stir in the cooked lentils and crumbled firm tofu into the skillet. Season with salt and pepper (and any additional herbs of your choice), stirring gently to combine and heat through for another 3-4 minutes.

  • 5

    Once the eggplant is roasted, scoop out a small portion of the soft flesh to create a cavity for the stuffing, if desired. Spoon the savory lentil and vegetable mixture into the roasted eggplant halves.

  • 6

    Serve warm as a hearty and balanced meal.