Seared Garlic Shrimp with Roasted Eggplant and Tomato Lentil Salad

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

Seared Garlic Shrimp with Roasted Eggplant and Tomato Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Garlic Shrimp with Roasted Eggplant and Tomato Lentil Salad

Garlic-infused shrimp seared until pink, served over a hearty lentil and tomato salad with smoky roasted eggplant and a squeeze of fresh lemon.

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NUTRITION

433kcal
Protein
44.1g
Fat
14.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Raw Shrimp, peeled and deveined

1/2 cup Cooked Lentils

1 cup Eggplant, cubed

1/2 cup Cherry Tomatoes, halved

0.9 tbsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tbsp Fresh Lemon Juice

Fresh Parsley, chopped (for garnish)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed eggplant with half of the olive oil and a pinch of sea salt, then spread in a single layer on the baking sheet.

  • 3

    Roast the eggplant for 20 minutes, flipping halfway through, until the edges are golden and the center is tender.

  • 4

    While the eggplant roasts, combine the cooked lentils, halved cherry tomatoes, and fresh lemon juice in a medium bowl.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Add the minced garlic and shrimp to the skillet, searing for 2-3 minutes per side until the shrimp are pink and opaque.

  • 7

    Gently fold the roasted eggplant into the lentil and tomato mixture.

  • 8

    Plate the lentil salad and top with the seared garlic shrimp, finishing with a sprinkle of fresh parsley.

Seared Garlic Shrimp with Roasted Eggplant and Tomato Lentil Salad

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

Seared Garlic Shrimp with Roasted Eggplant and Tomato Lentil Salad

YOUR SOLIN GENERATED RECIPE

Seared Garlic Shrimp with Roasted Eggplant and Tomato Lentil Salad

Garlic-infused shrimp seared until pink, served over a hearty lentil and tomato salad with smoky roasted eggplant and a squeeze of fresh lemon.

NUTRITION

433kcal
Protein
44.1g
Fat
14.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Raw Shrimp, peeled and deveined

1/2 cup Cooked Lentils

1 cup Eggplant, cubed

1/2 cup Cherry Tomatoes, halved

0.9 tbsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tbsp Fresh Lemon Juice

Fresh Parsley, chopped (for garnish)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed eggplant with half of the olive oil and a pinch of sea salt, then spread in a single layer on the baking sheet.

  • 3

    Roast the eggplant for 20 minutes, flipping halfway through, until the edges are golden and the center is tender.

  • 4

    While the eggplant roasts, combine the cooked lentils, halved cherry tomatoes, and fresh lemon juice in a medium bowl.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Add the minced garlic and shrimp to the skillet, searing for 2-3 minutes per side until the shrimp are pink and opaque.

  • 7

    Gently fold the roasted eggplant into the lentil and tomato mixture.

  • 8

    Plate the lentil salad and top with the seared garlic shrimp, finishing with a sprinkle of fresh parsley.