YOUR SOLIN GENERATED RECIPE
Roasted Eggplant Stuffed with Hearty Lentil and Vegetable Filling
Enjoy a vibrant and wholesome dish featuring tender roasted eggplant halves filled with a savory mixture of hearty green lentils, crisp bell pepper, tomatoes, and caramelized onions, all elevated with a sprinkle of creamy feta cheese. A drizzle of olive oil and aromatic garlic make every bite a balanced explosion of flavors and textures, perfect for a nutritious dinner.
INGREDIENTS
1 medium Eggplant (approx. 500g)
0.75 cup Cooked Green Lentils (approx. 135g)
0.33 cup Feta Cheese (approx. 40g)
0.25 cup diced Red Bell Pepper
0.25 cup diced Tomato
0.25 cup chopped Yellow Onion
1 clove minced Garlic
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F.
Slice the medium eggplant in half lengthwise and gently scoop out some of the center flesh, leaving a sturdy shell. Reserve the scooped flesh.
Brush the eggplant halves lightly with 1 teaspoon of olive oil, season with a pinch of salt and pepper, and place them on a baking sheet cut side up.
Roast the eggplant in the oven for 25-30 minutes until it becomes tender and lightly browned.
While the eggplant is roasting, heat the remaining teaspoon of olive oil in a skillet over medium heat and sauté the chopped onion and minced garlic until soft and fragrant.
Add the diced red bell pepper and tomato to the skillet and cook for an additional 3-4 minutes. Finely chop the reserved eggplant flesh and stir it into the vegetable mixture.
Fold in the cooked green lentils and allow the mixture to heat through. Adjust seasoning with salt and pepper as needed.
Remove the roasted eggplant from the oven and spoon the hearty lentil and vegetable filling into each eggplant half.
Sprinkle crumbled feta cheese over the top and return the stuffed eggplant to the oven for an additional 5 minutes to allow the flavors to meld.
Plate the dish, garnish with fresh herbs if desired, and serve warm.