Roasted Stuffed Eggplant with Hearty Lentil and Vegetable Filling

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

Roasted Stuffed Eggplant with Hearty Lentil and Vegetable Filling

YOUR SOLIN GENERATED RECIPE

Roasted Stuffed Eggplant with Hearty Lentil and Vegetable Filling

Enjoy the warm, comforting flavors of roasted eggplant filled with a hearty blend of lentils, tofu, and a medley of vibrant vegetables. This dish features tender roasted eggplant topped with a savory mixture of protein-rich lentils, firm tofu, red bell pepper, onion, tomatoes, and fresh spinach, all lightly seasoned with garlic and herbs, making it a satisfying meal for any time of day.

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NUTRITION

494kcal
Protein
32.4g
Fat
12g
Carbs
71.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (240g)

1 cup Cooked Lentils (198g)

1/2 cup Firm Tofu (126g)

1/2 cup diced Red Bell Pepper (75g)

1/4 cup diced Yellow Onion (40g)

1/2 cup diced Tomatoes (90g)

1 cup fresh Spinach (30g)

1 teaspoon Olive Oil (4.5g)

2 cloves Garlic, minced (6g)

1 teaspoon Dried Oregano

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Slice the eggplant in half lengthwise and scoop out some of the center to create a boat, leaving about a 1/2-inch thick shell. Reserve the scooped eggplant flesh.

  • 2

    Brush the eggplant halves with olive oil and season lightly with salt and pepper. Place them on a baking sheet, cut side up, and roast in the oven for 20-25 minutes until they begin to soften.

  • 3

    While the eggplant roasts, heat a small pan over medium heat. Add a drizzle of olive oil and sauté the minced garlic until fragrant. Add the diced onion and red bell pepper; cook until they begin to soften, about 3-4 minutes.

  • 4

    Dice the reserved eggplant flesh and add it to the pan along with diced tomatoes, cooked lentils, and crumbled firm tofu. Sprinkle in dried oregano and adjust salt and pepper to taste. Sauté the mixture for an additional 5 minutes until well combined and heated through.

  • 5

    Stir in the fresh spinach until it wilts just slightly from the residual heat.

  • 6

    Spoon the hearty lentil and vegetable filling into the roasted eggplant halves, distributing the mixture evenly.

  • 7

    If desired, pop the stuffed eggplant back into the oven for an extra 5 minutes to meld the flavors, then remove and serve warm.

Roasted Stuffed Eggplant with Hearty Lentil and Vegetable Filling

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

Roasted Stuffed Eggplant with Hearty Lentil and Vegetable Filling

YOUR SOLIN GENERATED RECIPE

Roasted Stuffed Eggplant with Hearty Lentil and Vegetable Filling

Enjoy the warm, comforting flavors of roasted eggplant filled with a hearty blend of lentils, tofu, and a medley of vibrant vegetables. This dish features tender roasted eggplant topped with a savory mixture of protein-rich lentils, firm tofu, red bell pepper, onion, tomatoes, and fresh spinach, all lightly seasoned with garlic and herbs, making it a satisfying meal for any time of day.

NUTRITION

494kcal
Protein
32.4g
Fat
12g
Carbs
71.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (240g)

1 cup Cooked Lentils (198g)

1/2 cup Firm Tofu (126g)

1/2 cup diced Red Bell Pepper (75g)

1/4 cup diced Yellow Onion (40g)

1/2 cup diced Tomatoes (90g)

1 cup fresh Spinach (30g)

1 teaspoon Olive Oil (4.5g)

2 cloves Garlic, minced (6g)

1 teaspoon Dried Oregano

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Slice the eggplant in half lengthwise and scoop out some of the center to create a boat, leaving about a 1/2-inch thick shell. Reserve the scooped eggplant flesh.

  • 2

    Brush the eggplant halves with olive oil and season lightly with salt and pepper. Place them on a baking sheet, cut side up, and roast in the oven for 20-25 minutes until they begin to soften.

  • 3

    While the eggplant roasts, heat a small pan over medium heat. Add a drizzle of olive oil and sauté the minced garlic until fragrant. Add the diced onion and red bell pepper; cook until they begin to soften, about 3-4 minutes.

  • 4

    Dice the reserved eggplant flesh and add it to the pan along with diced tomatoes, cooked lentils, and crumbled firm tofu. Sprinkle in dried oregano and adjust salt and pepper to taste. Sauté the mixture for an additional 5 minutes until well combined and heated through.

  • 5

    Stir in the fresh spinach until it wilts just slightly from the residual heat.

  • 6

    Spoon the hearty lentil and vegetable filling into the roasted eggplant halves, distributing the mixture evenly.

  • 7

    If desired, pop the stuffed eggplant back into the oven for an extra 5 minutes to meld the flavors, then remove and serve warm.