Quinoa-Stuffed Aubergines, a delicious vegetarian dish that is delicious and nutritious Super simple to make, these stuffed aubergines are a must try recipe if you like quinoa It's cheesy, it's filling, and it's bursting with big flavours.
Call them eggplant or aubergines, they are the same fabulous, but awfully underrated veggies, unless you really enjoy the Mediterranean diet and cook with aubegines regularly.
There are endless ways of cooking the good old aubergine, from spreads, to canapes, or a hearty Moussaka. In Romania, we love aubergines, especially in spreads or dips.
I have grown up having it pretty often, so there is no surprise that I absolutely love it, my favourite eggplant dish being the Romanian Aubergine Salad, which is superbly refreshing, especially in the heat of the summer.
This beautifully healthy stuffed aubergine recipe is a fantastic Fall appetizer that uses seasonal produce. Nothing like a super simple, but so flavourful dish to spoil your taste buds.
Jump to:
Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Step-by-step photos and instructions
- cut the aubergines into half lengthwise
- use a spoon to scoop out the flesh, leaving about a quarter of an inch around the edges
- drizzle some olive oil and season with salt and pepper
- roast for about 20 minutes or so until the flesh is soft
- chop up the aubergine flesh, and sautee it together with the onion and pepper
- add the cooked quinoa, season well and stuff the aubergine skins
- top with cheese and bake for a further 15 minutes
- garnish with fresh parsley
Easy swaps
I absolutely love the quinoa in this recipe, it gives an interesting texture to the softness of the aubergines. Other great choices are: couscous, pearl barley, rice or tapioca.
Other stuffed vegetables
Stuffed Butternut Squash with Veggie Couscous
Stuffed Peppers with Ground Beef and Rice
If you’ve liked these HEALTHY STUFFED AUBERGINE WITH QUINOA or any other recipe on the blog, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Quinoa-Stuffed Aubergines
Ingredients
- 2 aubergines (eggplant)
- 1 red pepper
- 1 onion
- 2 tomatoes
- ½ cup vegetable stock (broth) (125 ml)
- â…” cup cooked quinoa (120 g)
- ½ teaspoon salt
- â…› teaspoon black pepper
- ½ cup grated Cheddar Cheese (50 g)
- parsley to garnish
- 3 tablespoon olive oil
- ½ teaspoon dried Italian herbs
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Instructions
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
- Cut the aubergines lengthwise, then scoop out the flesh, leaving about ¼ inch around the edges.
- Drizzle some olive oil over the eggplant skins, then bake for about 20 minutes until they are soft.
- Chop the aubergine flesh, onion, red pepper and add to a pan together with 2 tablespoons of olive oil.
- Add the vegetable broth and cook for about 15 minutes until the vegetables have softened, then add the chopped tomatoes and cooked quinoa, and stir well.
- Leave to cook for a further 5 minutes, the liquid should be evaporated, if not, leave to cook for longer, stiring occasionally.
- Season with salt, pepper and Italian herbs, then take off the heat.
- Once the aubergine skins are ready, stuffed them with the quinoa mixture, and top with grated cheese.
- Bake again for 10-15 minutes until the cheese has melted.
- Garnish with chopped parsley.
Nutrition
SUMMARIZE & SAVE THIS CONTENT ON
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Rosaline Gamboa says
Look like delicious. I don't really know how to cook . thank you for sharing this recipe. I will try it when I got the ingredients.