Roasted Eggplant Stuffed with Savory Lentil and Spinach

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

Roasted Eggplant Stuffed with Savory Lentil and Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant Stuffed with Savory Lentil and Spinach

Delight in a beautifully roasted eggplant loaded with a hearty lentil and spinach filling enhanced with a hint of feta and aromatic spices, creating a comforting dish with layers of texture and flavor.

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NUTRITION

600kcal
Protein
37.5g
Fat
16.2g
Carbs
80.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1.5 cups cooked Green Lentils (300g)

1 cup Fresh Spinach (30g)

0.33 cup Feta Cheese (50g)

1 teaspoon Olive Oil

1/4 medium Yellow Onion (30g)

2 cloves Garlic

1 tablespoon Tomato Paste

1 teaspoon Smoked Paprika

Salt and Black 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, then drizzle with half the olive oil and season with salt and pepper.

  • 2

    Roast the eggplant halves on a baking sheet for 25-30 minutes until the flesh is soft and slightly caramelized.

  • 3

    While the eggplant roasts, heat the remaining olive oil in a skillet over medium heat. Sauté the diced onion until translucent, then add minced garlic and smoked paprika, cooking until fragrant.

  • 4

    Stir in the tomato paste and add the cooked green lentils. Let the mixture warm through for 2-3 minutes. Fold in the fresh spinach and cook just until it wilts. Adjust seasonings with salt and pepper.

  • 5

    Once the eggplant is roasted, carefully scoop out a portion of its softened flesh, creating a cavity for the filling. Chop the scooped eggplant and gently mix it into the lentil and spinach filling.

  • 6

    Fill the eggplant boats with the savory mixture, then top with crumbled feta cheese.

  • 7

    Return the stuffed eggplant to the oven for an additional 5-7 minutes to warm the feta slightly and meld the flavors.

  • 8

    Serve warm, enjoying this wholesome dish as a balanced breakfast, lunch, or dinner.

Roasted Eggplant Stuffed with Savory Lentil and Spinach

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

Roasted Eggplant Stuffed with Savory Lentil and Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant Stuffed with Savory Lentil and Spinach

Delight in a beautifully roasted eggplant loaded with a hearty lentil and spinach filling enhanced with a hint of feta and aromatic spices, creating a comforting dish with layers of texture and flavor.

NUTRITION

600kcal
Protein
37.5g
Fat
16.2g
Carbs
80.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1.5 cups cooked Green Lentils (300g)

1 cup Fresh Spinach (30g)

0.33 cup Feta Cheese (50g)

1 teaspoon Olive Oil

1/4 medium Yellow Onion (30g)

2 cloves Garlic

1 tablespoon Tomato Paste

1 teaspoon Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh lightly, then drizzle with half the olive oil and season with salt and pepper.

  • 2

    Roast the eggplant halves on a baking sheet for 25-30 minutes until the flesh is soft and slightly caramelized.

  • 3

    While the eggplant roasts, heat the remaining olive oil in a skillet over medium heat. Sauté the diced onion until translucent, then add minced garlic and smoked paprika, cooking until fragrant.

  • 4

    Stir in the tomato paste and add the cooked green lentils. Let the mixture warm through for 2-3 minutes. Fold in the fresh spinach and cook just until it wilts. Adjust seasonings with salt and pepper.

  • 5

    Once the eggplant is roasted, carefully scoop out a portion of its softened flesh, creating a cavity for the filling. Chop the scooped eggplant and gently mix it into the lentil and spinach filling.

  • 6

    Fill the eggplant boats with the savory mixture, then top with crumbled feta cheese.

  • 7

    Return the stuffed eggplant to the oven for an additional 5-7 minutes to warm the feta slightly and meld the flavors.

  • 8

    Serve warm, enjoying this wholesome dish as a balanced breakfast, lunch, or dinner.