Roasted Stuffed Eggplant 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 Stuffed Eggplant with Hearty Lentil and Vegetable Filling

YOUR SOLIN GENERATED RECIPE

Roasted Stuffed Eggplant with Hearty Lentil and Vegetable Filling

Savor the rich flavors of roasted eggplant filled with a hearty mixture of lentils, tomatoes, bell peppers, and onions, enhanced with garlic and a drizzle of olive oil. Topped with a dollop of creamy nonfat Greek yogurt, this dish offers a satisfying balance of smoky roasted flavors and a vibrant vegetable medley, making it a nourishing meal for any time of day.

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NUTRITION

553kcal
Protein
36.8g
Fat
15.2g
Carbs
65.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 cup Cooked Lentils (198g)

1/2 cup Diced Tomatoes (120g)

1/2 cup Red Bell Pepper (75g)

1/4 cup Onion (40g)

2 cloves Garlic

1 tbsp Olive Oil

1/2 cup Nonfat Greek Yogurt

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and carefully scoop out some of the flesh to create a boat, leaving about a 1/2-inch shell.

  • 2

    Lightly brush the eggplant halves with olive oil, season with salt and pepper, and place them cut side up on a baking sheet.

  • 3

    Roast the eggplant in the preheated oven for about 25-30 minutes until the flesh is tender and the edges begin to brown.

  • 4

    Meanwhile, in a pan, heat a drizzle of olive oil over medium heat and sauté the chopped onions and minced garlic until fragrant.

  • 5

    Add the diced red bell pepper and tomatoes to the pan and cook for 3-4 minutes until they start to soften.

  • 6

    Stir in the cooked lentils and season the mixture with salt and pepper. Let the filling simmer for a few minutes to meld the flavors.

  • 7

    Once the eggplant halves are roasted, remove them from the oven and spoon the hearty lentil and vegetable filling into each cavity.

  • 8

    Top each stuffed eggplant with a dollop of nonfat Greek yogurt, adding an extra sprinkle of pepper if desired.

  • 9

    Serve warm and enjoy this fulfilling dish that balances roasted, savory, and fresh flavors.

Roasted Stuffed Eggplant 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 Stuffed Eggplant with Hearty Lentil and Vegetable Filling

YOUR SOLIN GENERATED RECIPE

Roasted Stuffed Eggplant with Hearty Lentil and Vegetable Filling

Savor the rich flavors of roasted eggplant filled with a hearty mixture of lentils, tomatoes, bell peppers, and onions, enhanced with garlic and a drizzle of olive oil. Topped with a dollop of creamy nonfat Greek yogurt, this dish offers a satisfying balance of smoky roasted flavors and a vibrant vegetable medley, making it a nourishing meal for any time of day.

NUTRITION

553kcal
Protein
36.8g
Fat
15.2g
Carbs
65.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 cup Cooked Lentils (198g)

1/2 cup Diced Tomatoes (120g)

1/2 cup Red Bell Pepper (75g)

1/4 cup Onion (40g)

2 cloves Garlic

1 tbsp Olive Oil

1/2 cup Nonfat Greek Yogurt

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and carefully scoop out some of the flesh to create a boat, leaving about a 1/2-inch shell.

  • 2

    Lightly brush the eggplant halves with olive oil, season with salt and pepper, and place them cut side up on a baking sheet.

  • 3

    Roast the eggplant in the preheated oven for about 25-30 minutes until the flesh is tender and the edges begin to brown.

  • 4

    Meanwhile, in a pan, heat a drizzle of olive oil over medium heat and sauté the chopped onions and minced garlic until fragrant.

  • 5

    Add the diced red bell pepper and tomatoes to the pan and cook for 3-4 minutes until they start to soften.

  • 6

    Stir in the cooked lentils and season the mixture with salt and pepper. Let the filling simmer for a few minutes to meld the flavors.

  • 7

    Once the eggplant halves are roasted, remove them from the oven and spoon the hearty lentil and vegetable filling into each cavity.

  • 8

    Top each stuffed eggplant with a dollop of nonfat Greek yogurt, adding an extra sprinkle of pepper if desired.

  • 9

    Serve warm and enjoy this fulfilling dish that balances roasted, savory, and fresh flavors.