Roasted Eggplant Stuffed with Savory Lentil & Vegetable Filling

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

Roasted Eggplant Stuffed with Savory Lentil & Vegetable Filling

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant Stuffed with Savory Lentil & Vegetable Filling

Savor the hearty delight of roasted eggplant generously filled with a medley of tender lentils, firm tofu, quinoa, and vibrant mixed vegetables. This dish offers a comforting balance of textures and flavors, combining savory elements and gentle spices to create a filling meal that’s both nutritious and satisfying.

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NUTRITION

525kcal
Protein
35g
Fat
11.5g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (150g)

1 cup cooked Lentils (198g)

4 oz Firm Tofu (112g)

1/2 cup cooked Quinoa (92g)

100g Mixed Vegetables (Bell Pepper, Tomato, Spinach)

1 tsp Olive Oil

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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. Brush with olive oil and season with salt and pepper.

  • 2

    Place the eggplant halves on a baking sheet, cut side up, and roast for 25-30 minutes until the flesh becomes tender and slightly caramelized.

  • 3

    While the eggplant roasts, prepare the filling. In a medium pan, gently heat a small drizzle of olive oil and add diced firm tofu. Sauté for 3-4 minutes until lightly browned.

  • 4

    Stir in the cooked lentils, cooked quinoa, and mixed vegetables. Season with your choice of herbs (such as thyme or oregano), salt, and pepper. Cook for an additional 3-5 minutes until the flavors meld together.

  • 5

    Remove the roasted eggplant from the oven and carefully scoop out a portion of the soft flesh to create a cavity for the filling, if desired. Alternatively, simply pile the filling on top of each eggplant half.

  • 6

    Spoon the savory lentil and vegetable mixture into the eggplant halves. Return the stuffed eggplant to the oven and bake for an additional 5 minutes to ensure everything is heated through.

  • 7

    Serve warm, garnished with fresh herbs if available, and enjoy a nutrient-packed, satisfying meal.

Roasted Eggplant Stuffed with Savory Lentil & Vegetable Filling

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

Roasted Eggplant Stuffed with Savory Lentil & Vegetable Filling

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant Stuffed with Savory Lentil & Vegetable Filling

Savor the hearty delight of roasted eggplant generously filled with a medley of tender lentils, firm tofu, quinoa, and vibrant mixed vegetables. This dish offers a comforting balance of textures and flavors, combining savory elements and gentle spices to create a filling meal that’s both nutritious and satisfying.

NUTRITION

525kcal
Protein
35g
Fat
11.5g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (150g)

1 cup cooked Lentils (198g)

4 oz Firm Tofu (112g)

1/2 cup cooked Quinoa (92g)

100g Mixed Vegetables (Bell Pepper, Tomato, Spinach)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh lightly. Brush with olive oil and season with salt and pepper.

  • 2

    Place the eggplant halves on a baking sheet, cut side up, and roast for 25-30 minutes until the flesh becomes tender and slightly caramelized.

  • 3

    While the eggplant roasts, prepare the filling. In a medium pan, gently heat a small drizzle of olive oil and add diced firm tofu. Sauté for 3-4 minutes until lightly browned.

  • 4

    Stir in the cooked lentils, cooked quinoa, and mixed vegetables. Season with your choice of herbs (such as thyme or oregano), salt, and pepper. Cook for an additional 3-5 minutes until the flavors meld together.

  • 5

    Remove the roasted eggplant from the oven and carefully scoop out a portion of the soft flesh to create a cavity for the filling, if desired. Alternatively, simply pile the filling on top of each eggplant half.

  • 6

    Spoon the savory lentil and vegetable mixture into the eggplant halves. Return the stuffed eggplant to the oven and bake for an additional 5 minutes to ensure everything is heated through.

  • 7

    Serve warm, garnished with fresh herbs if available, and enjoy a nutrient-packed, satisfying meal.