Eggplant Stuffed with Savory Lentil and Herb Filling

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

Eggplant Stuffed with Savory Lentil and Herb Filling

YOUR SOLIN GENERATED RECIPE

Eggplant Stuffed with Savory Lentil and Herb Filling

Savor a vibrant dish featuring a roasted medium eggplant filled with a hearty blend of red lentils, fresh diced tomato, and aromatic herbs. Enhanced with a bright sprinkle of tangy feta cheese and a hint of smoked paprika, this dish offers a delicious balance of textures and Mediterranean flavors perfect for a wholesome dinner.

Try 3 days free, then $12.99 / mo.

NUTRITION

583kcal
Protein
34.5g
Fat
21.9g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

0.75 cup cooked red lentils (150g)

1 tsp Extra-Virgin Olive Oil (5g)

0.25 medium Onion (25g)

1 small Tomato (50g)

3 oz Feta Cheese (85g)

2 tbsp Fresh Basil

2 tbsp Fresh Parsley

1 tsp Smoked Paprika

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and carefully scoop out some of the flesh to create a boat, leaving a sturdy shell for stuffing.

  • 2

    Chop the scooped eggplant flesh and set aside. Dice the onion and tomato finely.

  • 3

    In a skillet, heat the olive oil over medium heat. Sauté the diced onion until translucent, then add the chopped eggplant flesh and tomato. Cook until softened, about 5-7 minutes.

  • 4

    Stir in the cooked red lentils and smoked paprika. Season with salt and pepper. Allow the mixture to heat through, then remove from heat and fold in the chopped basil and parsley.

  • 5

    Spoon the savory lentil and herb mixture into the hollowed eggplant halves. Top evenly with crumbled feta cheese.

  • 6

    Place the stuffed eggplant halves on a baking tray and roast in the preheated oven for 20-25 minutes, or until the eggplant is tender and the feta slightly browned.

  • 7

    Remove from the oven, garnish with additional fresh herbs if desired, and serve warm.

Eggplant Stuffed with Savory Lentil and Herb Filling

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

Eggplant Stuffed with Savory Lentil and Herb Filling

YOUR SOLIN GENERATED RECIPE

Eggplant Stuffed with Savory Lentil and Herb Filling

Savor a vibrant dish featuring a roasted medium eggplant filled with a hearty blend of red lentils, fresh diced tomato, and aromatic herbs. Enhanced with a bright sprinkle of tangy feta cheese and a hint of smoked paprika, this dish offers a delicious balance of textures and Mediterranean flavors perfect for a wholesome dinner.

NUTRITION

583kcal
Protein
34.5g
Fat
21.9g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

0.75 cup cooked red lentils (150g)

1 tsp Extra-Virgin Olive Oil (5g)

0.25 medium Onion (25g)

1 small Tomato (50g)

3 oz Feta Cheese (85g)

2 tbsp Fresh Basil

2 tbsp Fresh Parsley

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and carefully scoop out some of the flesh to create a boat, leaving a sturdy shell for stuffing.

  • 2

    Chop the scooped eggplant flesh and set aside. Dice the onion and tomato finely.

  • 3

    In a skillet, heat the olive oil over medium heat. Sauté the diced onion until translucent, then add the chopped eggplant flesh and tomato. Cook until softened, about 5-7 minutes.

  • 4

    Stir in the cooked red lentils and smoked paprika. Season with salt and pepper. Allow the mixture to heat through, then remove from heat and fold in the chopped basil and parsley.

  • 5

    Spoon the savory lentil and herb mixture into the hollowed eggplant halves. Top evenly with crumbled feta cheese.

  • 6

    Place the stuffed eggplant halves on a baking tray and roast in the preheated oven for 20-25 minutes, or until the eggplant is tender and the feta slightly browned.

  • 7

    Remove from the oven, garnish with additional fresh herbs if desired, and serve warm.