Baked Lentil and Eggplant Casserole with Greek Yogurt Topping

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

Baked Lentil and Eggplant Casserole with Greek Yogurt Topping

YOUR SOLIN GENERATED RECIPE

Baked Lentil and Eggplant Casserole with Greek Yogurt Topping

Enjoy a savory and hearty vegetarian casserole featuring tender lentils and roasted eggplant layered with a rich tomato sauce and finished with a creamy nonfat Greek yogurt topping. This dish is lightly enriched with eggs to boost the protein content, while its aromatic blend of garlic, onion, and basil makes each bite a comforting delight.

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NUTRITION

504kcal
Protein
41.8g
Fat
15.1g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked lentils (150g)

1 cup diced eggplant (82g)

2 large eggs

0.5 cup nonfat Greek yogurt (120g)

0.5 cup tomato sauce (122g)

0.5 medium onion, diced (50g)

2 cloves garlic, minced

1 teaspoon olive oil

1 tablespoon fresh basil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, Sauté until translucent and fragrant, about 3-4 minutes.

  • 3

    Add the diced eggplant to the skillet, season lightly with salt and pepper, and cook until it begins to soften, about 5 minutes.

  • 4

    In a bowl, combine the cooked lentils, sautéed eggplant mixture, and tomato sauce. Stir in chopped fresh basil. Adjust seasoning as needed.

  • 5

    Transfer the lentil and eggplant mixture into a small casserole dish. Create two small wells in the mixture and crack an egg into each well.

  • 6

    Place the dish in the oven and bake until the eggs are set and the casserole is heated through, about 15-20 minutes.

  • 7

    Remove from the oven and let cool for a few minutes. Dollop the nonfat Greek yogurt on top before serving to add a refreshing, creamy finish.

Baked Lentil and Eggplant Casserole with Greek Yogurt Topping

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

Baked Lentil and Eggplant Casserole with Greek Yogurt Topping

YOUR SOLIN GENERATED RECIPE

Baked Lentil and Eggplant Casserole with Greek Yogurt Topping

Enjoy a savory and hearty vegetarian casserole featuring tender lentils and roasted eggplant layered with a rich tomato sauce and finished with a creamy nonfat Greek yogurt topping. This dish is lightly enriched with eggs to boost the protein content, while its aromatic blend of garlic, onion, and basil makes each bite a comforting delight.

NUTRITION

504kcal
Protein
41.8g
Fat
15.1g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked lentils (150g)

1 cup diced eggplant (82g)

2 large eggs

0.5 cup nonfat Greek yogurt (120g)

0.5 cup tomato sauce (122g)

0.5 medium onion, diced (50g)

2 cloves garlic, minced

1 teaspoon olive oil

1 tablespoon fresh basil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, Sauté until translucent and fragrant, about 3-4 minutes.

  • 3

    Add the diced eggplant to the skillet, season lightly with salt and pepper, and cook until it begins to soften, about 5 minutes.

  • 4

    In a bowl, combine the cooked lentils, sautéed eggplant mixture, and tomato sauce. Stir in chopped fresh basil. Adjust seasoning as needed.

  • 5

    Transfer the lentil and eggplant mixture into a small casserole dish. Create two small wells in the mixture and crack an egg into each well.

  • 6

    Place the dish in the oven and bake until the eggs are set and the casserole is heated through, about 15-20 minutes.

  • 7

    Remove from the oven and let cool for a few minutes. Dollop the nonfat Greek yogurt on top before serving to add a refreshing, creamy finish.