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Spicy Stuffed Eggplant

Berenjenas rellenas y picositas

Prep/Total Time: 30 mins 


  • ⅓ cup quinoa
  • 1 small eggplant, halved lengthways
  • 1 tablespoon olive oil
  • 1 teaspoon tomato paste
  • 1 garlic clove, crushed
  • 2 spring onions, finely chopped
  • 2 dried apricots, chopped
  • ½ teaspoon ground coriander
  • 4oz canned beans or chickpeas 
  • ½ tablespoon chopped walnuts
  • 2 tablespoons lemon juice
  • 1 tablespoon grated cheddar



Heat the oven to 200°. Cook quinoa as directed by package and set aside. Scoop flesh from eggplant and dice into cubes. Heat a non-stick frying pan over medium heat and spray with olive oil. Add the diced eggplant flesh, tomato paste, garlic, and spring onions. Cook for 3 to 4 min until soft. Remove the frying pan from the heat. Add the quinoa with the last of the ingredients, except the cheese. Mix well, then spoon into the eggplant skins and sprinkle with the cheese. Put the stuffed eggplant halves into a small baking dish. Pour a little boiling water into the dish around the eggplant to just cover the base. Bake for 15 min or until the eggplant is tender and the topping is golden.

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