Roasted Eggplant with Hearty Lentil and Vegetable 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 Vegetable Stuffing

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant with Hearty Lentil and Vegetable Stuffing

Enjoy a vibrant and hearty dish of roasted eggplant filled with a savory lentil and vegetable mixture. This recipe brings together tender roasted eggplant, protein-packed lentils, and a medley of tomatoes, spinach, and aromatic garlic and onion, all enhanced with a touch of olive oil and fresh basil for brightness. A comforting yet nutritious meal that's perfect for any time of day.

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NUTRITION

511kcal
Protein
34.8g
Fat
6.0g
Carbs
84.3g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (approx 100g)

1.75 cups Cooked Lentils (approx 350g)

1/2 cup Diced Tomatoes (approx 90g)

1 cup Fresh Spinach (approx 30g)

1/4 cup Red Onion (approx 40g)

1 clove Garlic (approx 3g)

1 teaspoon Olive Oil (approx 5g)

2 tablespoons Fresh Basil

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the medium eggplant in half lengthwise and score the flesh lightly. Drizzle with a bit of olive oil and season with salt and pepper if desired.

  • 3

    Place the eggplant halves cut-side up on a baking tray and roast in the oven for about 25-30 minutes until the flesh is tender.

  • 4

    While the eggplant is roasting, heat the remaining olive oil in a skillet over medium heat.

  • 5

    Sauté the red onion and garlic until fragrant and translucent, about 3-4 minutes.

  • 6

    Add the cooked lentils to the skillet along with the diced tomatoes and fresh spinach. Stir gently over medium heat until the spinach wilts and all ingredients are warmed through, about 5 minutes.

  • 7

    Remove the roasted eggplant from the oven. Using a spoon, carefully scoop out a bit of the softened flesh from the center to create a cavity for the stuffing.

  • 8

    Fill the eggplant halves generously with the hearty lentil and vegetable mixture.

  • 9

    Garnish with fresh basil and serve warm.

Roasted Eggplant with Hearty Lentil and Vegetable 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 Vegetable Stuffing

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant with Hearty Lentil and Vegetable Stuffing

Enjoy a vibrant and hearty dish of roasted eggplant filled with a savory lentil and vegetable mixture. This recipe brings together tender roasted eggplant, protein-packed lentils, and a medley of tomatoes, spinach, and aromatic garlic and onion, all enhanced with a touch of olive oil and fresh basil for brightness. A comforting yet nutritious meal that's perfect for any time of day.

NUTRITION

511kcal
Protein
34.8g
Fat
6.0g
Carbs
84.3g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (approx 100g)

1.75 cups Cooked Lentils (approx 350g)

1/2 cup Diced Tomatoes (approx 90g)

1 cup Fresh Spinach (approx 30g)

1/4 cup Red Onion (approx 40g)

1 clove Garlic (approx 3g)

1 teaspoon Olive Oil (approx 5g)

2 tablespoons Fresh Basil

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the medium eggplant in half lengthwise and score the flesh lightly. Drizzle with a bit of olive oil and season with salt and pepper if desired.

  • 3

    Place the eggplant halves cut-side up on a baking tray and roast in the oven for about 25-30 minutes until the flesh is tender.

  • 4

    While the eggplant is roasting, heat the remaining olive oil in a skillet over medium heat.

  • 5

    Sauté the red onion and garlic until fragrant and translucent, about 3-4 minutes.

  • 6

    Add the cooked lentils to the skillet along with the diced tomatoes and fresh spinach. Stir gently over medium heat until the spinach wilts and all ingredients are warmed through, about 5 minutes.

  • 7

    Remove the roasted eggplant from the oven. Using a spoon, carefully scoop out a bit of the softened flesh from the center to create a cavity for the stuffing.

  • 8

    Fill the eggplant halves generously with the hearty lentil and vegetable mixture.

  • 9

    Garnish with fresh basil and serve warm.