YOUR SOLIN GENERATED RECIPE
Roasted Eggplant with Savory Lentil Stuffing
A delightful dish featuring tender roasted eggplant halves filled with a hearty and savory mixture of green lentils, crumbled reduced-fat feta, nonfat Greek yogurt, and a sprinkle of hemp seeds. Enhanced with a drizzle of extra virgin olive oil and aromatic garlic, this recipe is a wholesome balance of textures and flavors perfect for a nutritious meal.
INGREDIENTS
1 medium Eggplant (≈300g)
1 cup Cooked Green Lentils (≈198g)
1/4 cup Crumbled Reduced-Fat Feta (≈38g)
1/4 cup Nonfat Plain Greek Yogurt (≈60g)
2 tbsp Hemp Seeds (≈20g)
1 tsp Extra Virgin Olive Oil (≈5g)
1 clove minced Garlic
2 tbsp chopped Fresh Parsley
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh lightly.
Drizzle the eggplant halves with olive oil and season with a pinch of salt and pepper. Place them cut-side up on a baking sheet.
Roast the eggplant in the preheated oven for 35-40 minutes until the flesh is tender and lightly browned.
While the eggplant roasts, combine the cooked green lentils, crumbled feta, Greek yogurt, hemp seeds, minced garlic, and chopped parsley in a bowl. Season with a little salt and pepper and mix until well combined.
Once the eggplant is roasted and tender, remove it from the oven. Using a spoon, gently scoop out a bit of some of the roasted flesh to create a larger cavity for the filling, if desired.
Spoon the savory lentil mixture into the roasted eggplant halves, ensuring an even distribution of the creamy and hearty stuffing.
Serve warm, garnished with an extra sprinkle of fresh parsley if desired.