Baked Eggplant Stuffed with Hearty Lentils and Fresh Herbs

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

Baked Eggplant Stuffed with Hearty Lentils and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Baked Eggplant Stuffed with Hearty Lentils and Fresh Herbs

Enjoy a wholesome and savory dish featuring tender roasted eggplant generously filled with protein-rich lentils, tangy feta, and vibrant fresh herbs. Each bite delivers a delightful blend of textures and flavors, making it a satisfying meal perfect for breakfast, lunch, or dinner.

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NUTRITION

599kcal
Protein
33.8g
Fat
18.3g
Carbs
79.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1.25 cups Cooked Lentils (248g)

56g Crumbled Feta Cheese

1 tsp Olive Oil

1/2 cup Diced Tomatoes

1 Garlic clove

2 tbsp Fresh Herbs (Parsley & Basil)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the eggplant in half lengthwise and carefully scoop out some of the flesh to create a boat, leaving about a 1/2-inch thick shell. Reserve the scooped-out flesh and roughly chop it.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the minced garlic and chopped reserved eggplant flesh, sautéing until softened, about 3-4 minutes.

  • 4

    Stir in the cooked lentils and diced tomatoes. Add salt, pepper, and chopped fresh herbs. Allow the mixture to heat through for another 2 minutes.

  • 5

    Remove the skillet from heat and gently fold in the crumbled feta cheese.

  • 6

    Spoon the hearty lentil and herb filling evenly into the eggplant halves, pressing gently to pack the filling.

  • 7

    Place the stuffed eggplant halves on a baking dish and bake in the preheated oven for 25-30 minutes, until the eggplant is tender and the filling is heated through.

  • 8

    Remove from the oven, garnish with additional fresh herbs if desired, and serve warm.

Baked Eggplant Stuffed with Hearty Lentils and Fresh Herbs

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

Baked Eggplant Stuffed with Hearty Lentils and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Baked Eggplant Stuffed with Hearty Lentils and Fresh Herbs

Enjoy a wholesome and savory dish featuring tender roasted eggplant generously filled with protein-rich lentils, tangy feta, and vibrant fresh herbs. Each bite delivers a delightful blend of textures and flavors, making it a satisfying meal perfect for breakfast, lunch, or dinner.

NUTRITION

599kcal
Protein
33.8g
Fat
18.3g
Carbs
79.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1.25 cups Cooked Lentils (248g)

56g Crumbled Feta Cheese

1 tsp Olive Oil

1/2 cup Diced Tomatoes

1 Garlic clove

2 tbsp Fresh Herbs (Parsley & Basil)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the eggplant in half lengthwise and carefully scoop out some of the flesh to create a boat, leaving about a 1/2-inch thick shell. Reserve the scooped-out flesh and roughly chop it.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the minced garlic and chopped reserved eggplant flesh, sautéing until softened, about 3-4 minutes.

  • 4

    Stir in the cooked lentils and diced tomatoes. Add salt, pepper, and chopped fresh herbs. Allow the mixture to heat through for another 2 minutes.

  • 5

    Remove the skillet from heat and gently fold in the crumbled feta cheese.

  • 6

    Spoon the hearty lentil and herb filling evenly into the eggplant halves, pressing gently to pack the filling.

  • 7

    Place the stuffed eggplant halves on a baking dish and bake in the preheated oven for 25-30 minutes, until the eggplant is tender and the filling is heated through.

  • 8

    Remove from the oven, garnish with additional fresh herbs if desired, and serve warm.