Roasted Eggplant Stuffed 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 Eggplant Stuffed with Hearty Lentil and Vegetable Filling

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant Stuffed with Hearty Lentil and Vegetable Filling

Delight in this vibrant roasted eggplant filled with a warm blend of red lentils, colorful vegetables, and hearty tofu. The deep, caramelized eggplant pairs beautifully with the savory mixture of spices and tender red lentils, creating a satisfying, nutritious meal perfect for dinner.

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NUTRITION

542kcal
Protein
34.6g
Fat
12.3g
Carbs
85.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~300g)

1 cup cooked Red Lentils (~198g)

100g Firm Tofu

1/2 cup Diced Tomatoes (~120g)

1/4 cup diced Bell Pepper (~38g)

1/4 medium Onion (~40g)

1/2 cup Fresh Spinach (~15g)

1 teaspoon Olive Oil

2 Garlic cloves

1 teaspoon Cumin

1 teaspoon Paprika

Salt and Pepper to taste

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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 about 1/2-inch border.

  • 2

    Brush the eggplant halves lightly with olive oil and season with salt and pepper. Place them cut side up on a baking tray and roast for 25-30 minutes until the flesh is soft.

  • 3

    While the eggplant roasts, heat a small pan with a drizzle of olive oil over medium heat. Sauté minced garlic until fragrant, then add diced onion and bell pepper. Cook for about 3-4 minutes until they begin to soften.

  • 4

    Stir in the red lentils, diced tomatoes, cumin, and paprika. Allow the mixture to simmer for 5-7 minutes. Gently fold in the fresh spinach and crumble in the firm tofu, mixing until the tofu is warmed through and well combined. Season with salt and pepper as needed.

  • 5

    Once the eggplant halves are roasted, remove them from the oven and spoon the hearty lentil, vegetable, and tofu filling into each half.

  • 6

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

  • 7

    Serve warm, enjoying the rich blend of roasted eggplant, savory lentils, and tender tofu with a hint of aromatic spices.

Roasted Eggplant Stuffed 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 Eggplant Stuffed with Hearty Lentil and Vegetable Filling

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant Stuffed with Hearty Lentil and Vegetable Filling

Delight in this vibrant roasted eggplant filled with a warm blend of red lentils, colorful vegetables, and hearty tofu. The deep, caramelized eggplant pairs beautifully with the savory mixture of spices and tender red lentils, creating a satisfying, nutritious meal perfect for dinner.

NUTRITION

542kcal
Protein
34.6g
Fat
12.3g
Carbs
85.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~300g)

1 cup cooked Red Lentils (~198g)

100g Firm Tofu

1/2 cup Diced Tomatoes (~120g)

1/4 cup diced Bell Pepper (~38g)

1/4 medium Onion (~40g)

1/2 cup Fresh Spinach (~15g)

1 teaspoon Olive Oil

2 Garlic cloves

1 teaspoon Cumin

1 teaspoon 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 about 1/2-inch border.

  • 2

    Brush the eggplant halves lightly with olive oil and season with salt and pepper. Place them cut side up on a baking tray and roast for 25-30 minutes until the flesh is soft.

  • 3

    While the eggplant roasts, heat a small pan with a drizzle of olive oil over medium heat. Sauté minced garlic until fragrant, then add diced onion and bell pepper. Cook for about 3-4 minutes until they begin to soften.

  • 4

    Stir in the red lentils, diced tomatoes, cumin, and paprika. Allow the mixture to simmer for 5-7 minutes. Gently fold in the fresh spinach and crumble in the firm tofu, mixing until the tofu is warmed through and well combined. Season with salt and pepper as needed.

  • 5

    Once the eggplant halves are roasted, remove them from the oven and spoon the hearty lentil, vegetable, and tofu filling into each half.

  • 6

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

  • 7

    Serve warm, enjoying the rich blend of roasted eggplant, savory lentils, and tender tofu with a hint of aromatic spices.