Roasted Stuffed Eggplant with Savory 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 Savory Lentil and Vegetable Filling

YOUR SOLIN GENERATED RECIPE

Roasted Stuffed Eggplant with Savory Lentil and Vegetable Filling

Enjoy a hearty roasted eggplant filled with a savory medley of tender lentils, chickpeas, firm tofu, and a colorful mix of bell pepper, zucchini, tomato, and red onion. This satisfying dish is lightly infused with garlic and a hint of olive oil, offering a comforting and protein-packed meal perfect for any time of the day.

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NUTRITION

587kcal
Protein
37.5g
Fat
11.2g
Carbs
92.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 cup cooked Lentils (198g)

1/3 cup cooked Chickpeas (50g)

50g Firm Tofu

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (90g)

1 medium Tomato (123g)

1/4 cup diced Red Onion (40g)

1 clove Garlic

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Chop the scooped-out eggplant flesh and set aside.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the diced red onion and minced garlic, sautéing until translucent and fragrant.

  • 4

    Add the chopped eggplant flesh, diced red bell pepper, and zucchini to the skillet. Sauté for about 5 minutes until the vegetables begin to soften.

  • 5

    Stir in the cooked lentils and chickpeas. Crumble the firm tofu into the mixture and gently combine. Add diced tomato at the end to preserve its texture.

  • 6

    Season the filling with salt, pepper, and any dried herbs of your choice. Cook for an additional 3 minutes to let the flavors meld.

  • 7

    Spoon the savory filling into the hollowed eggplant halves, packing it generously.

  • 8

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

  • 9

    Remove from the oven and serve warm, enjoying the mix of textures and rich flavors.

Roasted Stuffed Eggplant with Savory 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 Savory Lentil and Vegetable Filling

YOUR SOLIN GENERATED RECIPE

Roasted Stuffed Eggplant with Savory Lentil and Vegetable Filling

Enjoy a hearty roasted eggplant filled with a savory medley of tender lentils, chickpeas, firm tofu, and a colorful mix of bell pepper, zucchini, tomato, and red onion. This satisfying dish is lightly infused with garlic and a hint of olive oil, offering a comforting and protein-packed meal perfect for any time of the day.

NUTRITION

587kcal
Protein
37.5g
Fat
11.2g
Carbs
92.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1 cup cooked Lentils (198g)

1/3 cup cooked Chickpeas (50g)

50g Firm Tofu

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (90g)

1 medium Tomato (123g)

1/4 cup diced Red Onion (40g)

1 clove Garlic

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Chop the scooped-out eggplant flesh and set aside.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the diced red onion and minced garlic, sautéing until translucent and fragrant.

  • 4

    Add the chopped eggplant flesh, diced red bell pepper, and zucchini to the skillet. Sauté for about 5 minutes until the vegetables begin to soften.

  • 5

    Stir in the cooked lentils and chickpeas. Crumble the firm tofu into the mixture and gently combine. Add diced tomato at the end to preserve its texture.

  • 6

    Season the filling with salt, pepper, and any dried herbs of your choice. Cook for an additional 3 minutes to let the flavors meld.

  • 7

    Spoon the savory filling into the hollowed eggplant halves, packing it generously.

  • 8

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

  • 9

    Remove from the oven and serve warm, enjoying the mix of textures and rich flavors.