Stuffed aubergines are such a gem! I stuffed mine with mixed veg quinoa and added Tahini yoghurt drizzle with za’atar and grilled halloumi cheese.
Stuffed aubergines are not only versatile but healthy, filling and you can enjoy them any time of the day. You can also play around with the ingredients and add your own stuffings and toppings. Do you know what else would work as part of the stuffing? Pomegranates! Even though I didn’t use them this time, they would taste amazing.
Aubergines can be a bit mild-flavoured but the mixed veg quinoa, cheese and za’atar bring an abundance of taste. Enjoy!
FOR THE QUINOA STUFFING:
- 2 cups cooked quinoa
- 1 onion finely chopped finely chopped
- 1 tsp crushed garlic 1 tsp crushed green chillies
- 1/2 each of a red and green capsicum finely chopped
- 1 tomato finely Chopped
- Red chilli flakes to taste
- Salt to taste
- Halloumi cheese
- Scallions for garnish
FOR THE TAHINI YOGHURT DRIZZLE:
- 2 tbsp Tahini
- 2 tbsp Greek yoghurt
- Juice of 1 Lemon
- 1 tsp crushed garlic
- 1 tsp Za’atar
- Salt to taste
- Preheat the oven to 180°C
- Halve the aubergines lengthwise and score the flesh in criss-cross fashion making sure that the incisions go deep into the flesh but take care not pierce the skin. 3
- Place the aubergine on a baking tray. Brush them with olive oil. Bake for 20-30 minutes, turning halfway through, until starting to soften, then remove and set aside.
- Meanwhile heat oil in a skillet over medium heat. Add garlic, chillies, onions, and sauté.
- Add the tomatoes, peppers.
- Add the quinoa, red chilli flakes and salt to taste.
- You can also scoop out the flesh of the aubergine and mix it with the quinoa.
- Add the mixture to the aubergine and top with halloumi.
- Place back in the oven for about 10 minutes till the halloumi turns golden brown.
- Meanwhile prepare the Tahini drizzle mixing all the ingredients together.
- Drizzle the sauce over the aubergines, sprinkle with scallions and serve!
Note: Use any stuffing leftovers in a salad!