Stuffed Aubergines
8th Aug, 2019


  • One large aubergine
  • 100g quinoa
  • 1/2 tbsp cold-pressed rapeseed oil
  • Handful of dried apricots, roughly chopped
  • Handful of cherry tomatoes, halved
  • Handful of black olives, halved
  • Small bunch of parsley, roughly chopped
  • Handful of mint, roughly chopped
  • Handful of pumpkin seeds

Equipment required:

  • Frying pan
  • Sauce pan

  1. Pre-heat the oven to 180 degrees.
  2. Cook your quinoa according to packet instructions, and allow to cool.
  3. Meanwhile, halve the aubergine, score the flesh, brush with the oil and top with a good grind of black pepper and sea salt.
  4. Roast in the middle of the oven for 20 minutes, or until the aubergine flesh is golden and soft.
  5. Once cool enough to handle, scoop out the flesh and place in a bowl.
  6. Add the cooked quinoa, tomatoes, olives, apricots and parsley to the aubergine flesh and combine.
  7. Gently toast your pumpkin seeds in a dry frying pan for a couple of minutes, making sure they don't burn.
  8. Scoop back into the aubergine skins and top with the mint and toasted pumpkin seeds.
  9. Enjoy!

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