Roasted Stuffed Eggplant with Herbed 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 Herbed Lentil and Vegetable Filling

YOUR SOLIN GENERATED RECIPE

Roasted Stuffed Eggplant with Herbed Lentil and Vegetable Filling

Enjoy a hearty, savory plate of roasted eggplant filled with a delicious mix of herbed lentils, tofu, and vibrant vegetables. This dish combines roasted tender eggplant with a satisfying protein-packed filling, accented by fresh basil, parsley, and oregano for an elevated, wholesome meal experience.

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NUTRITION

470kcal
Protein
32.3g
Fat
13.1g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1 cup Cooked Lentils (198g)

150g Firm Tofu

100g Mixed Vegetables (Red Bell Pepper, Zucchini, Tomato)

1 teaspoon Olive Oil

2 tablespoons Fresh Herbs (Basil, Parsley, Oregano)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the eggplant in half lengthwise and score the flesh lightly. Brush with half the olive oil and season with salt and pepper.

  • 3

    Place the eggplant halves on a baking tray, cut side up, and roast in the oven for about 25-30 minutes until the flesh becomes soft and slightly caramelized.

  • 4

    While the eggplant roasts, drain and rinse the cooked lentils. In a skillet, heat the remaining olive oil over medium heat and add the mixed vegetables. Sauté for 3-4 minutes until slightly softened.

  • 5

    Lightly crumble the firm tofu and add it to the skillet along with the lentils. Stir in the fresh herbs, and season with salt and pepper. Cook for an additional 3-4 minutes until heated through.

  • 6

    Once the eggplant is roasted, scoop out some of the center from each half to create a larger cavity for the filling.

  • 7

    Fill each eggplant half generously with the herbed lentil, tofu, and vegetable mixture.

  • 8

    Return the stuffed eggplant to the oven for an extra 5 minutes to meld the flavors.

  • 9

    Serve warm and enjoy your protein-packed, flavorful meal.

Roasted Stuffed Eggplant with Herbed 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 Herbed Lentil and Vegetable Filling

YOUR SOLIN GENERATED RECIPE

Roasted Stuffed Eggplant with Herbed Lentil and Vegetable Filling

Enjoy a hearty, savory plate of roasted eggplant filled with a delicious mix of herbed lentils, tofu, and vibrant vegetables. This dish combines roasted tender eggplant with a satisfying protein-packed filling, accented by fresh basil, parsley, and oregano for an elevated, wholesome meal experience.

NUTRITION

470kcal
Protein
32.3g
Fat
13.1g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1 cup Cooked Lentils (198g)

150g Firm Tofu

100g Mixed Vegetables (Red Bell Pepper, Zucchini, Tomato)

1 teaspoon Olive Oil

2 tablespoons Fresh Herbs (Basil, Parsley, Oregano)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the eggplant in half lengthwise and score the flesh lightly. Brush with half the olive oil and season with salt and pepper.

  • 3

    Place the eggplant halves on a baking tray, cut side up, and roast in the oven for about 25-30 minutes until the flesh becomes soft and slightly caramelized.

  • 4

    While the eggplant roasts, drain and rinse the cooked lentils. In a skillet, heat the remaining olive oil over medium heat and add the mixed vegetables. Sauté for 3-4 minutes until slightly softened.

  • 5

    Lightly crumble the firm tofu and add it to the skillet along with the lentils. Stir in the fresh herbs, and season with salt and pepper. Cook for an additional 3-4 minutes until heated through.

  • 6

    Once the eggplant is roasted, scoop out some of the center from each half to create a larger cavity for the filling.

  • 7

    Fill each eggplant half generously with the herbed lentil, tofu, and vegetable mixture.

  • 8

    Return the stuffed eggplant to the oven for an extra 5 minutes to meld the flavors.

  • 9

    Serve warm and enjoy your protein-packed, flavorful meal.