Lebanese-Style Stuffed Aubergine

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This is such a simple and delicious dish that is great eaten either hot or cold, making it the perfect light main course, side dish for a dinner party or packed lunch! Lebanese flavour combinations are some of my favourite and there is so much experimenting you can do. This recipe combines a spicy quinoa and kale mix with the delicate, soft aubergine . The tahini-yoghurt dressing cools down the chilli and the pomegranates add a crunchy sweetness.

I have given the ingredients for one medium-large aubergine but you could increase the quantities to feed the family or serve at a dinner party!

4.0 from 1 reviews
Lebanese-Style Stuffed Aubergine
 
Prep time
Cook time
Total time
 
Recipe type: vegan, gluten free, dairy free
Serves: 1-2
Ingredients
  • 1 medium-large aubergine
  • ½ cup quinoa
  • ½ litre vegetable stock
  • 1 handful of curly kale, finely chopped
  • 1 tsp hot chilli powder or chilli flakes
  • ½ tsp smoked paprika
  • ½ tsp salt
  • A small handful of fresh parsley
  • ½ tsp ground sumac (optional)
  • 2 tbsp greek/soya/coconut yoghurt
  • 1 tsp tahini
  • 1 tsp lemon juice
  • 1 tsp olive oil
  • A handful of pomegranate seeds to garnish
Instructions
  1. Preheat the oven to 180 degrees celsius
  2. Prick the aubergine with a sharp knife and place on a baking tray, roasting whole for about 25 minutes until the middle of the aubergine is soft when tested with a knife. Once soft, remove from the oven and set aside.
  3. Meanwhile, cook the quinoa and kale in the stock for about 12 minutes on a low heat
  4. Remove from the heat and drain well, then replace into the pan
  5. Mix the spices, salt and parsley into the quinoa
  6. Gently cut the aubergine in half lengthways and scoop out most of the flesh, adding this to the quinoa mix
  7. Using a fork or potato masher, mash the aubergine into the quinoa until well combined
  8. Place this mix back into the aubergine halves and place back into the oven for about 10 minutes to crisp up slightly
  9. Meanwhile, mix the yoghurt, tahini, lemon juice and olive oil in a jug until combined
  10. Remove the aubergines from the oven and put into a dish or straight onto plates
  11. Drizzle the yoghurt dressing over the aubergines and sprinkle with pomegranates
  12. Serve immediately or leave to cool and store in the fridge

 

2 Comments

  1. Lucy March 3, 2015

    Just made these. Gorgeous, so simple and looked exactly like the picture!

    Reply
    • the clean diary March 6, 2015

      Hi Lucy,

      Thank you, I’m so glad you liked them!

      Reply

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