This Middle Eastern-inspired stuffed aubergine recipe is bursting with flavor and texture! The one-pot quinoa, chickpea and veggie filling is cozily spiced to create a scrumptious, budget-friendly weeknight dinner the whole family can enjoy.
- 2 large aubergines, halved
- 1 onion, finely diced
- 1 medium carrot, finely diced
- 2 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cayenne
- Pinch cinnamon
- 14 oz crushed tomatoes
- ½ cup vegetable broth
- 3.5 oz dry quinoa
- ¾ cup cooked chickpeas, drained & rinsed
- 2 tbsp fresh parsley, chopped
For the Lemony Yogurt Sauce
- 1 tbsp lemon juice
- 6 tbsp soy yogurt, unsweetened
- Salt and pepper to taste
- Garlic powder (optional)
- Fresh parsley (optional)
- Sesame seeds
- Tahini (optional)
- Creamy Yogurt Dressing
Bake the Aubergines:
- Preheat your oven to 350° F (180° C) and line a baking sheet with parchment paper.
- Scoop out the center part from each aubergine half using a small spoon. Make sure to leave a ½ to 1-inch border around the skin so the aubergine stays sturdy enough for the filling.
- Reserve the flesh in a sealed container in the fridge since it’s perfect for veggie stir-fries or dips.
- Arrange the prepared aubergines onto the baking sheet and place in the oven to roast for around 10-15 minutes until slightly soft.
Make the Filling:
- In the meantime, combine the onion, carrots, cumin, smoked paprika, cayenne, cinnamon and splash of veggie broth in a non-stick pan and place over medium heat.
- Cook, stirring occasionally, until the onions are soft and translucent. Add water, as needed, so the veggies don’t stick to the pan.
- Pour in the crushed tomatoes, vegetable broth and rinsed quinoa. Generously season with salt and pepper, then cover with a lid. Bring to a boil, then let it simmer for around 12 minutes or until the quinoa has absorbed most of the liquid.
- Make sure to stir occasionally to avoid burning once the mixture thickens. Don’t worry if the quinoa is not cooked all the way through — it will finish cooking in the oven.
- Remove from heat and stir in the chickpeas and parsley.
Assemble the Stuffed Aubergines:
- Remove the aubergine halves from the oven and fill each aubergine half with ¼ of the mixture from the stove.
- Return your baking sheet to the oven to roast for around 15-20 more minutes until the aubergines are tender and the quinoa filling is soft and bubbly.
- While the stuffed aubergines are roasting, whisk all ingredients for the lemony yogurt sauce together in a small bowl.
- Once the aubergines are done, drizzle each one with some of the lemony yogurt and top with sesame seeds and parsley. Serve immediately and enjoy!
- You can add the aubergine flesh to the filling to use it up but need to reduce another component like the chickpeas or carrot to not end up with too much filling.
- To make the yogurt sauce creamier and more flavorful, add around 1 tbsp of tahini!
- You can replace the raisins with chopped dates in the filling.
- If you have some cooked grains you want to use for the filling, simply add it along with the chickpeas to your sautéed veggies and crushed tomatoes — skip the vegetable broth.
Recipe adapted from Minimalist Baker