Tender Roasted Eggplant Stuffed with Savory Lentil and Vegetable Filling

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

Tender Roasted Eggplant Stuffed with Savory Lentil and Vegetable Filling

YOUR SOLIN GENERATED RECIPE

Tender Roasted Eggplant Stuffed with Savory Lentil and Vegetable Filling

Enjoy a beautifully roasted eggplant filled with a hearty, savory blend of lentils, fresh tomatoes, spinach, and aromatic onions and garlic. Finished with a protein boost from firm tofu and a sprinkle of nutritional yeast, this dish is both satisfying and nourishing—perfect for a balanced meal any time of day.

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NUTRITION

508kcal
Protein
37.4g
Fat
10.7g
Carbs
76.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 cup Cooked Lentils (198g)

1/2 cup Diced Tomatoes (124g)

1/2 cup Fresh Spinach (15g)

1/4 cup diced Red Onion (40g)

2 cloves Garlic, minced (6g)

1 teaspoon Olive Oil (5g)

2 tablespoons Nutritional Yeast (16g)

100g Firm Tofu, crumbled

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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. Drizzle a little olive oil over the cut sides, season with salt and pepper, and place cut-side down on a baking sheet.

  • 2

    Roast the eggplant in the oven for 25-30 minutes or until the flesh is soft and lightly browned.

  • 3

    While the eggplant roasts, heat the remaining olive oil in a skillet over medium heat. Add diced red onion and garlic, sautéing until translucent and fragrant.

  • 4

    Stir in the diced tomatoes and fresh spinach, cooking until the spinach wilts slightly. Then mix in the cooked lentils.

  • 5

    Once the vegetable mixture has warmed through, remove from heat and fold in the crumbled firm tofu gently.

  • 6

    Spoon the savory lentil and vegetable filling into the cavity of the roasted eggplant halves. Sprinkle nutritional yeast over the top for an added boost of flavor and protein.

  • 7

    Serve warm and enjoy a nourishing, protein-packed meal.

Tender Roasted Eggplant Stuffed with Savory Lentil and Vegetable Filling

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

Tender Roasted Eggplant Stuffed with Savory Lentil and Vegetable Filling

YOUR SOLIN GENERATED RECIPE

Tender Roasted Eggplant Stuffed with Savory Lentil and Vegetable Filling

Enjoy a beautifully roasted eggplant filled with a hearty, savory blend of lentils, fresh tomatoes, spinach, and aromatic onions and garlic. Finished with a protein boost from firm tofu and a sprinkle of nutritional yeast, this dish is both satisfying and nourishing—perfect for a balanced meal any time of day.

NUTRITION

508kcal
Protein
37.4g
Fat
10.7g
Carbs
76.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 cup Cooked Lentils (198g)

1/2 cup Diced Tomatoes (124g)

1/2 cup Fresh Spinach (15g)

1/4 cup diced Red Onion (40g)

2 cloves Garlic, minced (6g)

1 teaspoon Olive Oil (5g)

2 tablespoons Nutritional Yeast (16g)

100g Firm Tofu, crumbled

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh lightly. Drizzle a little olive oil over the cut sides, season with salt and pepper, and place cut-side down on a baking sheet.

  • 2

    Roast the eggplant in the oven for 25-30 minutes or until the flesh is soft and lightly browned.

  • 3

    While the eggplant roasts, heat the remaining olive oil in a skillet over medium heat. Add diced red onion and garlic, sautéing until translucent and fragrant.

  • 4

    Stir in the diced tomatoes and fresh spinach, cooking until the spinach wilts slightly. Then mix in the cooked lentils.

  • 5

    Once the vegetable mixture has warmed through, remove from heat and fold in the crumbled firm tofu gently.

  • 6

    Spoon the savory lentil and vegetable filling into the cavity of the roasted eggplant halves. Sprinkle nutritional yeast over the top for an added boost of flavor and protein.

  • 7

    Serve warm and enjoy a nourishing, protein-packed meal.