Quinoa Stuffed Eggplant

If you’ve been on the hunt for a Christmas meal that’s light, very easy to make, and yet still totally satisfying, this stuffed eggplant is for you! It also stores well in the fridge and can be reheated as leftovers the next day! And … it takes just 30 minutes to make!


  • 2 medium sized eggplants
  • 200 gr quinoa
  • 5 cloves of garlic, unpeeled
  • 1 chili pepper, cut in half lengthwise and seeds removed
  • 1 small zucchini, cut into 4 large pieces
  • 1 cup of cherry tomatoes or 2 normal tomatoes cut into halves
  • 1 yellow pepper, seed removed and cut into quarters
  • 2 tsp pomegranate seeds
  • Optional: a handful of chopped almonds or pistachio nuts
  • 1 tbsp vegetable stock
  • 1 tbsp garam masala
  • 1 tbsp extra virgin olive oil
  • 2-3 tbsp fresh cilantro, finely chopped
  • Freshly ground pepper and salt to taste


  • Preheat the oven to 425ºF.
  • Cut the eggplant in half lengthwise.
  • Scoop out some of the flesh.
  • Place on a baking sheet and drizzle with 1 tablespoon of oil.
  • Sprinkle with salt and bake for 20 minutes.
  • Tip: if you really want to have them delicious soft and tender, then I would first steam the aubergine for 10 minutes.
  • Add the zucchini, paprika, red pepper, whole unpeeled garlic cloves and cherry tomatoes.
  • Put in the oven for about 20 minutes.
  • Rinse quinoa thoroughly.
  • Bring 300 ml of water with the garam masala herbs, vegetable stock and the quinoa to the boil.
  • Let boil for about 12 minutes, until almost all moisture has been absorbed.
  • Turn off the heat and leave covered for a few minutes after cooking.
  • Remove the eggplants and other vegetables from the oven and allow to cool off.
  • Cut the zucchini, yellow pepper and red pepper into small pieces.
  • Peel the roasted garlic cloves and into small pieces.
  • Now mix the quinoa and vegetables (and roasted whole cherry tomatoes) in a bowl, and add olive oil, parsley / cilantro, pomegranate seeds, chopped almonds (or pistachio nuts).
  • Season with salt and pepper.
  • Fill the eggplants with the quinoa mixture.
  • Sprinkle with finely chopped parsley / cilantro, and chopped nuts.
  • Serve warm, lukewarm or cold.
  • Tip: Drizzle eggplants with a nice fresh (unsweetened) soy or coconut yogurt-sauce, with some salt, pepper, a sprinkle lemon juice and finely chopped fresh mint or coriander.
[More recipes]