Roasted Vegan Stuffed Eggplant with Savory Lentils

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

Roasted Vegan Stuffed Eggplant with Savory Lentils

YOUR SOLIN GENERATED RECIPE

Roasted Vegan Stuffed Eggplant with Savory Lentils

Savor the delightful medley of roasted eggplant filled with a hearty mixture of savory lentils, protein-rich tofu, and fresh vegetables. This vibrant dish bursts with rustic flavors from garlic, tomatoes, and spinach while maintaining a balanced nutritional profile perfect for a wholesome meal.

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NUTRITION

554kcal
Protein
37.7g
Fat
18.9g
Carbs
66.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~200g)

1 cup cooked Red Lentils (~198g)

1/2 block Firm Tofu (~170g)

1/2 cup Cherry Tomatoes (~75g)

1 cup Spinach (~30g)

1/4 medium Red Onion (~40g)

2 cloves Garlic

1/2 tbsp Olive Oil (~7g)

1 tsp Ground Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Slice the eggplant in half lengthwise and gently scoop out some of the center flesh to create a boat. Brush the eggplant halves lightly with olive oil and season with salt and pepper.

  • 2

    Chop the scooped eggplant flesh into small cubes and set aside.

  • 3

    In a skillet over medium heat, add a small amount of olive oil (or water if preferred) and sauté the minced garlic and chopped red onion until fragrant and softened.

  • 4

    Add the cubed eggplant flesh along with the ground cumin, stirring to combine. Cook for 3-4 minutes.

  • 5

    Stir in the cooked red lentils and crumbled firm tofu into the skillet. Mix well and let the flavors meld for another 3 minutes. Fold in halved cherry tomatoes and spinach, and cook until the spinach just wilts. Adjust seasoning with salt and pepper.

  • 6

    Transfer the lentil-tofu mixture into the eggplant halves, packing it evenly.

  • 7

    Place the stuffed eggplants on a baking tray and roast in the preheated oven for 20-25 minutes, or until the eggplant is tender and the filling is heated through.

  • 8

    Plate and serve the roasted vegan stuffed eggplant warm for a nutritious, balanced meal.

Roasted Vegan Stuffed Eggplant with Savory Lentils

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

Roasted Vegan Stuffed Eggplant with Savory Lentils

YOUR SOLIN GENERATED RECIPE

Roasted Vegan Stuffed Eggplant with Savory Lentils

Savor the delightful medley of roasted eggplant filled with a hearty mixture of savory lentils, protein-rich tofu, and fresh vegetables. This vibrant dish bursts with rustic flavors from garlic, tomatoes, and spinach while maintaining a balanced nutritional profile perfect for a wholesome meal.

NUTRITION

554kcal
Protein
37.7g
Fat
18.9g
Carbs
66.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (~200g)

1 cup cooked Red Lentils (~198g)

1/2 block Firm Tofu (~170g)

1/2 cup Cherry Tomatoes (~75g)

1 cup Spinach (~30g)

1/4 medium Red Onion (~40g)

2 cloves Garlic

1/2 tbsp Olive Oil (~7g)

1 tsp Ground Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Slice the eggplant in half lengthwise and gently scoop out some of the center flesh to create a boat. Brush the eggplant halves lightly with olive oil and season with salt and pepper.

  • 2

    Chop the scooped eggplant flesh into small cubes and set aside.

  • 3

    In a skillet over medium heat, add a small amount of olive oil (or water if preferred) and sauté the minced garlic and chopped red onion until fragrant and softened.

  • 4

    Add the cubed eggplant flesh along with the ground cumin, stirring to combine. Cook for 3-4 minutes.

  • 5

    Stir in the cooked red lentils and crumbled firm tofu into the skillet. Mix well and let the flavors meld for another 3 minutes. Fold in halved cherry tomatoes and spinach, and cook until the spinach just wilts. Adjust seasoning with salt and pepper.

  • 6

    Transfer the lentil-tofu mixture into the eggplant halves, packing it evenly.

  • 7

    Place the stuffed eggplants on a baking tray and roast in the preheated oven for 20-25 minutes, or until the eggplant is tender and the filling is heated through.

  • 8

    Plate and serve the roasted vegan stuffed eggplant warm for a nutritious, balanced meal.