Roasted Eggplant with Hearty Lentil and Herb Stuffing

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

Roasted Eggplant with Hearty Lentil and Herb Stuffing

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant with Hearty Lentil and Herb Stuffing

Enjoy a vibrant fusion of smoky roasted eggplant and a hearty, herb-infused lentil stuffing, crowned with a perfectly poached egg. This dish balances the earthiness of lentils with the fresh brightness of basil, parsley, and a squeeze of lemon, creating a satisfying meal that's both nourishing and flavorful.

Try 3 days free, then $12.99 / mo.

NUTRITION

561kcal
Protein
37.2g
Fat
11.4g
Carbs
85.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1.5 cups Cooked Green Lentils (300g)

1 large Egg (50g)

1 teaspoon Olive Oil (5g)

1 Garlic Clove (3g)

0.5 cup Cherry Tomatoes (75g)

2 tablespoons Fresh Parsley (8g)

2 tablespoons Fresh Basil (6g)

1 tablespoon Lemon Juice (15g)

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, score the flesh lightly, drizzle with half the olive oil, and season with salt and pepper. Roast for about 25-30 minutes until the flesh is tender.

  • 2

    While the eggplant roasts, heat the remaining olive oil in a pan over medium heat. Sauté the minced garlic until fragrant. Add the cooked green lentils to the pan and gently stir, allowing the flavors to meld for about 5 minutes.

  • 3

    Stir in halved cherry tomatoes, chopped parsley, and basil. Squeeze in the lemon juice and season with salt and pepper. Remove from heat once the vegetables are slightly softened.

  • 4

    Prepare a poached egg using your preferred method until the white is set but the yolk remains runny.

  • 5

    Scoop the hearty lentil and herb mixture into the hollowed roasted eggplant halves. Top each half with the poached egg, drizzle a little extra lemon juice if desired, and serve immediately.

Roasted Eggplant with Hearty Lentil and Herb Stuffing

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

Roasted Eggplant with Hearty Lentil and Herb Stuffing

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant with Hearty Lentil and Herb Stuffing

Enjoy a vibrant fusion of smoky roasted eggplant and a hearty, herb-infused lentil stuffing, crowned with a perfectly poached egg. This dish balances the earthiness of lentils with the fresh brightness of basil, parsley, and a squeeze of lemon, creating a satisfying meal that's both nourishing and flavorful.

NUTRITION

561kcal
Protein
37.2g
Fat
11.4g
Carbs
85.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1.5 cups Cooked Green Lentils (300g)

1 large Egg (50g)

1 teaspoon Olive Oil (5g)

1 Garlic Clove (3g)

0.5 cup Cherry Tomatoes (75g)

2 tablespoons Fresh Parsley (8g)

2 tablespoons Fresh Basil (6g)

1 tablespoon Lemon Juice (15g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise, score the flesh lightly, drizzle with half the olive oil, and season with salt and pepper. Roast for about 25-30 minutes until the flesh is tender.

  • 2

    While the eggplant roasts, heat the remaining olive oil in a pan over medium heat. Sauté the minced garlic until fragrant. Add the cooked green lentils to the pan and gently stir, allowing the flavors to meld for about 5 minutes.

  • 3

    Stir in halved cherry tomatoes, chopped parsley, and basil. Squeeze in the lemon juice and season with salt and pepper. Remove from heat once the vegetables are slightly softened.

  • 4

    Prepare a poached egg using your preferred method until the white is set but the yolk remains runny.

  • 5

    Scoop the hearty lentil and herb mixture into the hollowed roasted eggplant halves. Top each half with the poached egg, drizzle a little extra lemon juice if desired, and serve immediately.