Roasted Eggplant Stuffed with Hearty Lentil and Vegetable Filling

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

Roasted Eggplant Stuffed with Hearty Lentil and Vegetable Filling

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant Stuffed with Hearty Lentil and Vegetable Filling

Savor a comforting dish featuring roasted eggplant generously filled with a vibrant medley of protein-packed lentils, tender chickpeas, and silky tofu, mingled with juicy tomatoes, aromatic onions, and fresh spinach. This colorful, flavorful recipe is a delightful mix of textures and wholesome ingredients perfect for a balanced meal.

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NUTRITION

562kcal
Protein
33.6g
Fat
16.2g
Carbs
77.4g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (150g)

1 cup Cooked Lentils (198g)

1/2 cup Chickpeas (80g)

100g Extra-Firm Tofu

1/2 cup Diced Tomatoes (120g)

1/4 medium Diced Onion (40g)

1 cup Fresh Spinach (30g)

1/2 tablespoon Olive Oil

2 cloves Garlic

1 teaspoon Ground Cumin

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and score the flesh lightly. Drizzle with a small amount of olive oil and season with salt and pepper. Place cut side up on a baking sheet and roast for about 25-30 minutes until tender.

  • 3

    While the eggplant roasts, heat the remaining olive oil in a skillet over medium heat. Sauté minced garlic and diced onion until they soften and become fragrant.

  • 4

    Stir in the cooked lentils, chickpeas, and diced tomatoes into the skillet. Add ground cumin and adjust salt and pepper to taste. Allow the mixture to simmer for about 5 minutes.

  • 5

    Crumble the tofu into the mixture and gently fold in the fresh spinach, cooking until the spinach wilts slightly. Ensure the mixture is heated through and well-combined.

  • 6

    Remove the roasted eggplant from the oven and gently scoop out a little of the flesh to create a larger cavity for stuffing.

  • 7

    Spoon the hearty lentil, chickpea, and tofu filling into the eggplant halves. Return to the oven for an additional 5 minutes to meld the flavors.

  • 8

    Plate the stuffed eggplant and serve warm.

Roasted Eggplant Stuffed with Hearty Lentil and Vegetable Filling

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

Roasted Eggplant Stuffed with Hearty Lentil and Vegetable Filling

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant Stuffed with Hearty Lentil and Vegetable Filling

Savor a comforting dish featuring roasted eggplant generously filled with a vibrant medley of protein-packed lentils, tender chickpeas, and silky tofu, mingled with juicy tomatoes, aromatic onions, and fresh spinach. This colorful, flavorful recipe is a delightful mix of textures and wholesome ingredients perfect for a balanced meal.

NUTRITION

562kcal
Protein
33.6g
Fat
16.2g
Carbs
77.4g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (150g)

1 cup Cooked Lentils (198g)

1/2 cup Chickpeas (80g)

100g Extra-Firm Tofu

1/2 cup Diced Tomatoes (120g)

1/4 medium Diced Onion (40g)

1 cup Fresh Spinach (30g)

1/2 tablespoon Olive Oil

2 cloves Garlic

1 teaspoon Ground Cumin

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and score the flesh lightly. Drizzle with a small amount of olive oil and season with salt and pepper. Place cut side up on a baking sheet and roast for about 25-30 minutes until tender.

  • 3

    While the eggplant roasts, heat the remaining olive oil in a skillet over medium heat. Sauté minced garlic and diced onion until they soften and become fragrant.

  • 4

    Stir in the cooked lentils, chickpeas, and diced tomatoes into the skillet. Add ground cumin and adjust salt and pepper to taste. Allow the mixture to simmer for about 5 minutes.

  • 5

    Crumble the tofu into the mixture and gently fold in the fresh spinach, cooking until the spinach wilts slightly. Ensure the mixture is heated through and well-combined.

  • 6

    Remove the roasted eggplant from the oven and gently scoop out a little of the flesh to create a larger cavity for stuffing.

  • 7

    Spoon the hearty lentil, chickpea, and tofu filling into the eggplant halves. Return to the oven for an additional 5 minutes to meld the flavors.

  • 8

    Plate the stuffed eggplant and serve warm.