Roasted Vegan Stuffed Eggplant with Savory Lentil and Vegetable Filling

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

Roasted Vegan Stuffed Eggplant with Savory Lentil and Vegetable Filling

YOUR SOLIN GENERATED RECIPE

Roasted Vegan Stuffed Eggplant with Savory Lentil and Vegetable Filling

Delight in a nutrient-packed vegan dish featuring a roasted eggplant loaded with a savory blend of green lentils, chickpeas, and crumbled tofu, sautéed with colorful bell pepper, tomato, spinach, and aromatic garlic and onion. This hearty and wholesome meal offers a satisfying combination of textures and flavors, perfect for a balanced dinner.

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NUTRITION

565kcal
Protein
35.0g
Fat
14g
Carbs
84.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~300g)

1 cup cooked Green Lentils (~198g)

1/2 cup cooked Chickpeas (~125g)

100g Firm Tofu

1/2 cup diced Red Bell Pepper (~75g)

1/2 cup diced Tomato (~90g)

1 cup fresh Spinach (~30g)

1/4 cup diced Yellow Onion (~40g)

2 cloves minced Garlic (~6g)

1/2 tablespoon Olive Oil (~7g)

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh lightly with a knife. Drizzle with a small amount of olive oil and season with salt and pepper.

  • 2

    Place the eggplant halves cut-side up on a baking sheet and roast in the preheated oven for about 25-30 minutes until the flesh is soft and slightly golden.

  • 3

    While the eggplant roasts, heat the remaining olive oil in a pan over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant.

  • 4

    Add the diced red bell pepper and tomato to the pan. Cook for another 3-4 minutes until the vegetables begin to soften.

  • 5

    Stir in the cooked green lentils, chickpeas, and crumbled firm tofu. Mix well and let the filling heat through. Fold in the fresh spinach just before removing from heat so it wilts lightly.

  • 6

    Once the eggplant is done roasting, remove it from the oven. Scoop out a portion of the softened eggplant flesh to create a larger cavity for the filling (you may add this scooped flesh to the filling if desired).

  • 7

    Spoon the savory lentil and vegetable mixture into each eggplant half, ensuring it is well-packed and evenly distributed.

  • 8

    Serve warm as a hearty, nutritious dinner.

Roasted Vegan Stuffed Eggplant with Savory Lentil and Vegetable Filling

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

Roasted Vegan Stuffed Eggplant with Savory Lentil and Vegetable Filling

YOUR SOLIN GENERATED RECIPE

Roasted Vegan Stuffed Eggplant with Savory Lentil and Vegetable Filling

Delight in a nutrient-packed vegan dish featuring a roasted eggplant loaded with a savory blend of green lentils, chickpeas, and crumbled tofu, sautéed with colorful bell pepper, tomato, spinach, and aromatic garlic and onion. This hearty and wholesome meal offers a satisfying combination of textures and flavors, perfect for a balanced dinner.

NUTRITION

565kcal
Protein
35.0g
Fat
14g
Carbs
84.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~300g)

1 cup cooked Green Lentils (~198g)

1/2 cup cooked Chickpeas (~125g)

100g Firm Tofu

1/2 cup diced Red Bell Pepper (~75g)

1/2 cup diced Tomato (~90g)

1 cup fresh Spinach (~30g)

1/4 cup diced Yellow Onion (~40g)

2 cloves minced Garlic (~6g)

1/2 tablespoon Olive Oil (~7g)

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh lightly with a knife. Drizzle with a small amount of olive oil and season with salt and pepper.

  • 2

    Place the eggplant halves cut-side up on a baking sheet and roast in the preheated oven for about 25-30 minutes until the flesh is soft and slightly golden.

  • 3

    While the eggplant roasts, heat the remaining olive oil in a pan over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant.

  • 4

    Add the diced red bell pepper and tomato to the pan. Cook for another 3-4 minutes until the vegetables begin to soften.

  • 5

    Stir in the cooked green lentils, chickpeas, and crumbled firm tofu. Mix well and let the filling heat through. Fold in the fresh spinach just before removing from heat so it wilts lightly.

  • 6

    Once the eggplant is done roasting, remove it from the oven. Scoop out a portion of the softened eggplant flesh to create a larger cavity for the filling (you may add this scooped flesh to the filling if desired).

  • 7

    Spoon the savory lentil and vegetable mixture into each eggplant half, ensuring it is well-packed and evenly distributed.

  • 8

    Serve warm as a hearty, nutritious dinner.