December 1, 2020

Easy & Tasty Stuffed Aubergines Recipe. {Vegetarian}

More and more, I see recipes that are vegan or vegetarian but packed with processed foods and not quite as healthy as we’d hope them to be.

They certainly don’t help our waistlines either. What happened to having an abundance of vegetables in vegetarian recipes?

This recipe is warm comfort food at its best, without the stodgy pasta or bread. It will fill and feed your mind, soul, and stomach.

I am on a mission to share recipes that are healthy, filling, and that will keep you on track with feeding the body fresh nutrients that can satisfy both the stomach and the heart. It’s super easy to cook, and it will impress anyone you cook it for at home or away.

It’s also my go-to recipe for my nutrition clients, yoga retreats, and boot camp guests.


>> 1 aubergine, halved lengthways and scored

>> 1 tsp chilli flakes

>> Olive oil (to taste)

>> 1 tbsp harissa paste or pesto

>> ½ cup quinoa, cooked

>> 1 tbsp pine nuts

>> 1 tbsp mixed herbs

>> Sun-dried tomatoes, chopped (to taste)

>> ½ cup spinach

>> Goats cheese or feta (to taste)


1. Drizzle oil and salt over the aubergine, then roast at 220 degrees Celsius for 30 to 40 mins or until soft.

2. Meanwhile, stir sun-dried tomatoes (+1 tsp oil from the jar) with quinoa, harissa, and mixed herbs, then heat in pan. Stir in spinach.

3. Scoop out aubergine flesh (be careful; keep the skin intact), then stir flesh with quinoa.

4. Fill aubergine skins with quinoa mixture, top with pine nuts, chilli, and cheese, then return to oven at 180 degrees Celsius for 10 to 15 minutes.




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