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 Stuffed Eggplant Halves
lentil & tomato take on stuffed eggplant halves, with eggplant, lentils, tomato and parsley.
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- 50 min
- Calories
- 322 kcal
- Protein
- 17.7 g
- Carbohydrates
- 49.4 g
- Fat
- 8.3 g
- Fiber
- 20.6 g
Ingredients
- 210 g eggplant
- 160 g lentils
- 115 g tomato
- 5 g parsley
- 7 g olive oil
Instructions
- Gather and measure all ingredients. Wash and prepare the eggplant and tomato as needed.
- Roast halved eggplants; scoop a little flesh; cook filling and bake together.
- Combine the eggplant with lentils and tomato; season with parsley and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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