Savory Stuffed Eggplant with Hearty Lentil and Vegetable Filling

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

Savory Stuffed Eggplant with Hearty Lentil and Vegetable Filling

YOUR SOLIN GENERATED RECIPE

Savory Stuffed Eggplant with Hearty Lentil and Vegetable Filling

Enjoy a vibrant, hearty meal featuring roasted eggplant halves loaded with a savory blend of protein-packed lentils, tender chickpeas, and firm tofu, mixed with juicy tomatoes, fresh spinach, caramelized red onion, and aromatic garlic. Finished with a drizzle of olive oil and a medley of spices, this dish is as nourishing as it is delicious.

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NUTRITION

528kcal
Protein
35.2g
Fat
9.8g
Carbs
81.4g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (~150g)

1 cup Cooked Lentils (~198g)

1/2 cup Diced Tomatoes (~125g)

1 cup Spinach (~30g)

1/4 unit Red Onion (~25g)

1 Garlic Clove

1 teaspoon Olive Oil

1/4 cup Firm Tofu (~56g)

1/2 cup Cooked Chickpeas (~125g)

Mixed Spices to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and scoop out a small portion of the center to create a cavity for the filling.

  • 2

    Drizzle a little olive oil on the eggplant halves, season with salt, pepper, and your mixed spices, and roast them on a baking sheet for 20-25 minutes until tender.

  • 3

    While the eggplant roasts, heat a nonstick pan over medium heat and add a teaspoon of olive oil. Sauté the chopped red onion and garlic until softened and fragrant.

  • 4

    Add the cooked lentils, chickpeas, diced tomatoes, and crumbled tofu into the pan. Stir well and allow the mixture to simmer for 5 minutes, letting the flavors blend together.

  • 5

    Fold in the fresh spinach and adjust seasoning with cumin, paprika, salt, and pepper as desired.

  • 6

    Once the eggplant is roasted, spoon the hearty lentil and vegetable filling into the cavities. Return to the oven for an additional 5-7 minutes to heat through.

  • 7

    Plate the stuffed eggplant halves and serve warm, enjoying a satisfying blend of textures and flavors.

Savory Stuffed Eggplant with Hearty Lentil and Vegetable Filling

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

Savory Stuffed Eggplant with Hearty Lentil and Vegetable Filling

YOUR SOLIN GENERATED RECIPE

Savory Stuffed Eggplant with Hearty Lentil and Vegetable Filling

Enjoy a vibrant, hearty meal featuring roasted eggplant halves loaded with a savory blend of protein-packed lentils, tender chickpeas, and firm tofu, mixed with juicy tomatoes, fresh spinach, caramelized red onion, and aromatic garlic. Finished with a drizzle of olive oil and a medley of spices, this dish is as nourishing as it is delicious.

NUTRITION

528kcal
Protein
35.2g
Fat
9.8g
Carbs
81.4g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (~150g)

1 cup Cooked Lentils (~198g)

1/2 cup Diced Tomatoes (~125g)

1 cup Spinach (~30g)

1/4 unit Red Onion (~25g)

1 Garlic Clove

1 teaspoon Olive Oil

1/4 cup Firm Tofu (~56g)

1/2 cup Cooked Chickpeas (~125g)

Mixed Spices to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and scoop out a small portion of the center to create a cavity for the filling.

  • 2

    Drizzle a little olive oil on the eggplant halves, season with salt, pepper, and your mixed spices, and roast them on a baking sheet for 20-25 minutes until tender.

  • 3

    While the eggplant roasts, heat a nonstick pan over medium heat and add a teaspoon of olive oil. Sauté the chopped red onion and garlic until softened and fragrant.

  • 4

    Add the cooked lentils, chickpeas, diced tomatoes, and crumbled tofu into the pan. Stir well and allow the mixture to simmer for 5 minutes, letting the flavors blend together.

  • 5

    Fold in the fresh spinach and adjust seasoning with cumin, paprika, salt, and pepper as desired.

  • 6

    Once the eggplant is roasted, spoon the hearty lentil and vegetable filling into the cavities. Return to the oven for an additional 5-7 minutes to heat through.

  • 7

    Plate the stuffed eggplant halves and serve warm, enjoying a satisfying blend of textures and flavors.