Stuffed Aubergines

Stuffed Aubergines

A brilliant option for family suppers – either as a veggie-friendly main served with salad and rice or as a side to accompany a bigger dish – stuffed aubergines have tons of flavour and texture. This recipe will help you use up lots of vegetables that you may already have in your fridge, too.
Serves 6
Total Time
1 Hour 30 Minutes
4 large aubergines
Olive oil
100g of quinoa
250ml of boiling water
150g of sun-dried tomatoes in oil, roughly chopped, plus 2 tablespoons of oil from the jar
1 tbsp of balsamic vinegar
3 tbsp of pine nuts
1 tbsp of harissa paste
A large handful of parsley, about 15g, roughly chopped
Salt and pepper
Step 1

Preheat the oven to 220°C fan.

Step 2

Cut the aubergines in half and place on to a baking tray. Score the flesh with a knife (being careful not to cut all the way through), drizzle with olive oil and salt, and roast for 35–40 minutes,until soft. Once soft, remove from the oven and leave to cool.

Step 3

Turn the oven down to 180°C fan.

Step 4

While the aubergines are in the oven, cook the quinoa. Place a medium saucepan over a medium heat and add the quinoa and boiling water. Bring to a simmer and cook for 12–15 minutes until the water has been absorbed. Once cooked, remove from the heat and leave to one side until cool.

Step 5

Using a large spoon, scrape the flesh out of the aubergines and on to a board. Roughly chop into pieces then put into a large bowl.

Step 6

Add the tomatoes, balsamic vinegar, pine nuts, harissa and quinoa. Season with a large pinch of salt and pepper.

Step 7

Using a tablespoon, scoop equal amounts of the mixture back into each aubergine skin. Place them back on the baking tray and bake in the oven for 20 minutes.

Step 8

Sprinkle the parsley on top before serving.

Recipes extracted from Deliciously Ella Quick & Easy by Ella Mills, is published by Yellow Kite, out now.

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