Aubergine stuffed with Cherry Tomatoes and Quinoa
5th Feb, 2015


  • 1/2 aubergine
  • 1 tsp olive oil
  • Pinch salt
  • Pinch pepper
  • 70g quinoa
  • 1/2 onion, finely diced
  • 1 garlic clove, crushed
  • 1 celery stick, finely diced
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 150g tinned tomatoes

Equipment required:

Slice the aubergine in half lengthways. Then score diamonds into the flesh, drizzle with oil, salt and pepper and roast in the oven for 45 minutes until the flesh is soft. 

While the aubergine is cooking, place the quinoa in three times the amount of water and bring to the boil; cook for 7-9 minutes until tender. Drain in a sieve and set aside. 

Place a little oil in a pan and add in the onion and garlic; saute for 10 minutes until the onion is translucent. Add in the celery, paprika, oregano and tomatoes and simmer for 10 minutes. Add in the cooked quinoa and season. 

Once the aubergine is cooked, remove from the oven and scoop out the flesh, making sure not to pierce the skin. Mix the aubergine flesh with the tomato and quinoa and then place the mixture back into the aubergine skin to serve. 

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