YOUR SOLIN GENERATED RECIPE
Roasted Eggplant Stuffed with Hearty Lentils and Fresh Herbs
Savor the warmth of roasted eggplant brimming with a hearty mix of tender lentils, protein-packed chickpeas, tangy crumbled feta, and vibrant fresh herbs. This beautifully balanced dish offers a medley of textures and flavors, from the smoky richness of roasted eggplant to the zesty brightness of fresh tomatoes and herbs.
INGREDIENTS
1/2 medium Eggplant (approx 150g)
1 cup Cooked Lentils (approx 198g)
3/4 cup Cooked Chickpeas (approx 123g)
1 oz Crumbled Feta Cheese (approx 28g)
1/2 cup Chopped Fresh Tomatoes (approx 75g)
2 tbsp Fresh Herbs (Parsley & Basil, approx 8g)
1 tsp Olive Oil (approx 4.5g)
PREPARATION
Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh lightly with a knife. Drizzle a small amount of olive oil over the cut sides, and season with a pinch of salt and pepper.
Place the eggplant halves on a baking sheet, cut side up, and roast in the oven for 25-30 minutes until the flesh is tender and slightly caramelized.
While the eggplant roasts, in a mixing bowl combine the cooked lentils and chickpeas with chopped fresh tomatoes and finely chopped fresh herbs. Stir in the crumbled feta cheese and drizzle with a teaspoon of olive oil. Season lightly with salt and pepper.
Once the eggplant is roasted, allow it to cool slightly. Scoop out a portion of the soft interior to create a well for the filling, leaving a thin border to keep the structure intact.
Fill the eggplant halves generously with the lentil and chickpea mixture. Garnish with a few extra herbs if desired.
Serve warm, enjoying the harmony of smoky roasted eggplant with the hearty, fresh, and tangy filling.