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08 Aug, 2019

Stuffed Aubergines

Jewel-stuffed aubergines with quinoa.



Frying pan
Sauce pan


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


  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!