Roasted Stuffed Eggplant with Hearty Lentil and Herb Filling

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

Roasted Stuffed Eggplant with Hearty Lentil and Herb Filling

YOUR SOLIN GENERATED RECIPE

Roasted Stuffed Eggplant with Hearty Lentil and Herb Filling

Enjoy a vibrant dish featuring tender roasted eggplant halves brimming with a hearty blend of protein-packed green lentils, firm tofu, and fresh herbs. This flavorful medley is accented with diced tomatoes, red onion, and garlic, all lightly kissed with olive oil. The result is a comforting, nutritious meal that delights the palate with every bite.

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NUTRITION

505kcal
Protein
37.1g
Fat
14.6g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

1 half Eggplant (approx. 150g)

1 cup cooked Green Lentils (approx. 198g)

150g Firm Tofu

1/2 cup Diced Tomatoes (approx. 123g)

1/4 cup diced Red Onion (approx. 40g)

2 cloves Garlic, minced

1 teaspoon Olive Oil

2 tablespoons Fresh Herbs (parsley, thyme)

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 score the flesh lightly with a knife. Drizzle a small amount of olive oil and season with salt and pepper.

  • 2

    Place the eggplant halves on a baking sheet, cut side up. Roast them in the preheated oven for about 25-30 minutes or until the flesh is soft and golden.

  • 3

    Meanwhile, in a medium pan, heat the remaining olive oil over medium heat. Add the diced red onion and minced garlic, sautéing until translucent and fragrant.

  • 4

    Add the cooked green lentils to the pan along with the diced tomatoes. Stir in the fresh herbs, and season with salt and pepper. Let the mixture cook for an additional 5 minutes to meld the flavors.

  • 5

    Fold the firm tofu (pre-cubed) gently into the lentil mixture, warming it through without breaking it up too much, allowing its texture to complement the hearty filling.

  • 6

    Once the eggplant halves are roasted, remove them from the oven and carefully scoop out some of the softened flesh, creating a cavity for the filling (you may chop the scooped flesh and mix it in).

  • 7

    Fill each eggplant half generously with the lentil-tofu mixture. Optionally, return the stuffed eggplants to the oven for another 5 minutes to allow flavors to integrate further.

  • 8

    Plate the roasted stuffed eggplant halves and garnish with additional fresh herbs if desired. Serve warm and enjoy your nutrient-packed, savory meal.

Roasted Stuffed Eggplant with Hearty Lentil and Herb Filling

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

Roasted Stuffed Eggplant with Hearty Lentil and Herb Filling

YOUR SOLIN GENERATED RECIPE

Roasted Stuffed Eggplant with Hearty Lentil and Herb Filling

Enjoy a vibrant dish featuring tender roasted eggplant halves brimming with a hearty blend of protein-packed green lentils, firm tofu, and fresh herbs. This flavorful medley is accented with diced tomatoes, red onion, and garlic, all lightly kissed with olive oil. The result is a comforting, nutritious meal that delights the palate with every bite.

NUTRITION

505kcal
Protein
37.1g
Fat
14.6g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

1 half Eggplant (approx. 150g)

1 cup cooked Green Lentils (approx. 198g)

150g Firm Tofu

1/2 cup Diced Tomatoes (approx. 123g)

1/4 cup diced Red Onion (approx. 40g)

2 cloves Garlic, minced

1 teaspoon Olive Oil

2 tablespoons Fresh Herbs (parsley, thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh lightly with a knife. Drizzle a small amount of olive oil and season with salt and pepper.

  • 2

    Place the eggplant halves on a baking sheet, cut side up. Roast them in the preheated oven for about 25-30 minutes or until the flesh is soft and golden.

  • 3

    Meanwhile, in a medium pan, heat the remaining olive oil over medium heat. Add the diced red onion and minced garlic, sautéing until translucent and fragrant.

  • 4

    Add the cooked green lentils to the pan along with the diced tomatoes. Stir in the fresh herbs, and season with salt and pepper. Let the mixture cook for an additional 5 minutes to meld the flavors.

  • 5

    Fold the firm tofu (pre-cubed) gently into the lentil mixture, warming it through without breaking it up too much, allowing its texture to complement the hearty filling.

  • 6

    Once the eggplant halves are roasted, remove them from the oven and carefully scoop out some of the softened flesh, creating a cavity for the filling (you may chop the scooped flesh and mix it in).

  • 7

    Fill each eggplant half generously with the lentil-tofu mixture. Optionally, return the stuffed eggplants to the oven for another 5 minutes to allow flavors to integrate further.

  • 8

    Plate the roasted stuffed eggplant halves and garnish with additional fresh herbs if desired. Serve warm and enjoy your nutrient-packed, savory meal.