Spinach & Feta Turkey Meatloaf Mini Loaves
Spinach & feta version of turkey meatloaf mini loaves, made with straightforward ingredients and a distinct cooking method.
Lentil & Tomato Baked Eggplant Involtini
lentil & tomato in a baked eggplant involtini format, with balanced ingredients and straightforward preparation.
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- 35 min
- Calories
- 257 kcal
- Protein
- 13.3 g
- Carbohydrates
- 36.9 g
- Fat
- 8 g
- Fiber
- 15.1 g
Ingredients
- 130 g eggplant
- 120 g lentils
- 130 g tomato
- 7 g olive oil
Instructions
- Preheat oven to 190°C (375°F). Prepare the eggplant, lentils, and tomato.
- Combine or fill the eggplant with the lentils and tomato, adding a little olive oil and seasoning.
- Bake for 20–30 minutes until the vegetables are tender and any meat or egg is fully cooked. Serve warm.
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