YOUR SOLIN GENERATED RECIPE
Roasted Eggplant Stuffed with Hearty Lentil and Herb Filling
Savor the delightful fusion of smoky roasted eggplant and a hearty, herby lentil, chickpea, and quinoa filling. Fresh red onion, nutritious hemp seeds, and a hint of olive oil enhance this dish, creating a warm, comforting meal that’s both satisfying and balanced.
INGREDIENTS
1/2 medium Eggplant (150g)
1 cup Cooked Green Lentils (198g)
1/2 cup Canned Chickpeas (82g, drained)
1/4 cup Cooked Quinoa (43g)
1 teaspoon Olive Oil (5g)
1 tablespoon Hemp Seeds (10g)
1/4 cup diced Red Onion (40g)
2 tablespoons chopped Fresh Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the eggplant in half lengthwise and gently scoop out some of the flesh to create a cavity for the filling, leaving a thin border. Reserve the scooped-out eggplant flesh for mix-in if desired.
Brush the eggplant halves lightly with 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 preheated oven for about 20-25 minutes, until the flesh is tender and the edges are slightly caramelized.
Meanwhile, in a bowl, combine the cooked green lentils, canned chickpeas, cooked quinoa, diced red onion, hemp seeds, and chopped fresh herbs. Season with salt and pepper to taste. If you reserved eggplant flesh, finely dice it and stir into the mixture for extra flavor.
Once the eggplant is roasted, remove it from the oven and spoon the hearty lentil mixture generously into the cavity of each eggplant half.
Optional: Return the stuffed eggplant to the oven for an additional 5 minutes to meld the flavors.
Serve warm and enjoy your nutritious, protein-packed meal.