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Vegan Quinoa Stuffed Aubergines Recipe

These Vegan Quinoa Stuffed Aubergines are really easy to make, even though they look and sound so sophisticated. They are inspired by traditional Mediterranean stuffed tomatoes or other vegetables, but the traditional stuffing of rice / breadcrumbs / meat / cheese is replaced by a tasty quinoa filling. Quinoa is a great alternative to rice, as it is highly nutritious : high in fibre, high in protein, and high in phytonutrients if you choose coloured quinoa. Plus, quinoa is not a grain, but a seed, so make sure to add some to your pantry if you are trying to eat a more varied diet and reduce the amount of grains that you eat. The pine nuts (a seed, not a nut) or pumpkin seeds give the filling a satisfying crunch, feel free to vary the seeds or use nuts if there is no risk of allergy. You could serve the stuffed aubergines with a drizzle of tahini over the top, and a side salad of fresh, pickled or fermented vegetables.

Posted by: michael
On:

Cuisine

British

Time

30 - 60 mins

Skill Level

Newbie

Serves

2

Courses etc.

Lunch Box
Main Courses
Recipes for kids
Side dishes
Starters

You will need

IngredientAdd
2 aubergines More products
2 carrots More products
1 leek More products
1 garlic clove, finely chopped More products
1/2 cup quinoa OR More products
1/2 cup tricolore quinoa More products
handful of pine nuts OR More products
handful of pumpkin seeds More products
1 tbsp coconut oil More products
1/2 bunch of dill, finely chopped OR

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1/2 bunch of parsley, finely chopped More products
pinch of sea salt More products
pinch of black pepper More products
pinch of marjoram More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Wash the aubergines thoroughly and dry with paper towel.
  • Cut the aubergines in half lengthwise, scoop out flesh and reserve.
  • Cook quinoa in slightly salted water.
  • Grate carrots finely and slice the leek.
  • In a bowl mix all the ingredients for the stuffing: aubergine flesh, carrots, leek, garlic, quinoa, spices, dill or parsley and coconut oil.
  • Stuff aubergine halves with the mixture and bake for 25 minutes at 200 degrees.

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