Tender Roasted Eggplant Stuffed with Hearty Lentil-Quinoa

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

Tender Roasted Eggplant Stuffed with Hearty Lentil-Quinoa

YOUR SOLIN GENERATED RECIPE

Tender Roasted Eggplant Stuffed with Hearty Lentil-Quinoa

Enjoy a rustic, nutrient-dense dish featuring roasted eggplant generously filled with a hearty blend of lentils and quinoa. Infused with aromatic herbs, diced tomatoes, and a hint of garlic, this colorful meal is crowned with a cooling dollop of nonfat Greek yogurt, making it a satisfying and balance-packed option.

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NUTRITION

564kcal
Protein
35.3g
Fat
8.2g
Carbs
90.3g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (~150g)

1 cup Cooked Lentils (~198g)

1/3 cup Cooked Quinoa (~55g)

1/2 cup Diced Tomatoes (~90g)

1/4 cup Diced Onion (~40g)

1 clove Minced Garlic (~3g)

1/2 cup Fresh Spinach (~15g)

1 tsp Olive Oil (~5g)

100g Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the eggplant in half lengthwise and score the flesh lightly with a knife. Drizzle with olive oil and season with a pinch of salt and pepper.

  • 3

    Place the eggplant halves on a baking sheet, cut side up, and roast in the oven for about 25-30 minutes until the flesh is tender and lightly caramelized.

  • 4

    While the eggplant roasts, heat a non-stick pan over medium heat. Sauté the diced onion and minced garlic (and spinach if using) for 2-3 minutes until softened.

  • 5

    Add the cooked lentils, quinoa, and diced tomatoes to the pan. Stir well and let it heat through for about 5 minutes. Adjust seasoning with salt, pepper, and any herbs of your choice.

  • 6

    Once the eggplant is roasted, scoop out a bit of the soft center to create a larger cavity for the filling.

  • 7

    Stuff each eggplant half generously with the hearty lentil-quinoa mixture.

  • 8

    Finish by topping the stuffed eggplant with a dollop of nonfat Greek yogurt. Garnish with additional fresh spinach or herbs if desired.

  • 9

    Serve warm and enjoy this nourishing, balanced meal.

Tender Roasted Eggplant Stuffed with Hearty Lentil-Quinoa

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

Tender Roasted Eggplant Stuffed with Hearty Lentil-Quinoa

YOUR SOLIN GENERATED RECIPE

Tender Roasted Eggplant Stuffed with Hearty Lentil-Quinoa

Enjoy a rustic, nutrient-dense dish featuring roasted eggplant generously filled with a hearty blend of lentils and quinoa. Infused with aromatic herbs, diced tomatoes, and a hint of garlic, this colorful meal is crowned with a cooling dollop of nonfat Greek yogurt, making it a satisfying and balance-packed option.

NUTRITION

564kcal
Protein
35.3g
Fat
8.2g
Carbs
90.3g

SERVINGS

1 serving

INGREDIENTS

1/2 medium Eggplant (~150g)

1 cup Cooked Lentils (~198g)

1/3 cup Cooked Quinoa (~55g)

1/2 cup Diced Tomatoes (~90g)

1/4 cup Diced Onion (~40g)

1 clove Minced Garlic (~3g)

1/2 cup Fresh Spinach (~15g)

1 tsp Olive Oil (~5g)

100g Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the eggplant in half lengthwise and score the flesh lightly with a knife. Drizzle with olive oil and season with a pinch of salt and pepper.

  • 3

    Place the eggplant halves on a baking sheet, cut side up, and roast in the oven for about 25-30 minutes until the flesh is tender and lightly caramelized.

  • 4

    While the eggplant roasts, heat a non-stick pan over medium heat. Sauté the diced onion and minced garlic (and spinach if using) for 2-3 minutes until softened.

  • 5

    Add the cooked lentils, quinoa, and diced tomatoes to the pan. Stir well and let it heat through for about 5 minutes. Adjust seasoning with salt, pepper, and any herbs of your choice.

  • 6

    Once the eggplant is roasted, scoop out a bit of the soft center to create a larger cavity for the filling.

  • 7

    Stuff each eggplant half generously with the hearty lentil-quinoa mixture.

  • 8

    Finish by topping the stuffed eggplant with a dollop of nonfat Greek yogurt. Garnish with additional fresh spinach or herbs if desired.

  • 9

    Serve warm and enjoy this nourishing, balanced meal.