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Quinoa Stuffed Aubergine (Eggplant) for 5:2 Diet

Course Lunch
Cuisine Diet
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 1
Author Fiona Maclean


  • 1 Medium Aubergine If you are in the US, this is eggplant. Medium = about 250g
  • 20 g Quinoa cooked according to packet directions
  • 1/2 Red Onion chopped
  • 1 Carrot chopped
  • 1 stalk Celery chopped
  • 1 tablespoon Tomato Puree
  • 1 teaspoon Olive Oil
  • 40 g Mushrooms chopped
  • 1 clove Garlic finely chopped
  • 1 pinch Tumeric
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Rose Harissa
  • 1 handful Fresh Coriander cilantro if you are in the US. Finely chopped
  • 15 g Parmesan Cheese finely grated


  1. Prick the aubergine skin lightly and then bake in the oven for around an hour (you can do this stage in advance - e.g when you are making another dish!)
  2. Allow the aubergine to cool, then split in half and scoop/cut out most of the flesh to leave two shells
  3. Chop the flesh roughly
  4. soften the garlic and onion in a pan for 5 minutes or so, then add the spices and cook for a further two minutes. Now add in the remaining vegetables and cook for 10 minutes or so.
  5. Stir through the harissa, quinoa and tomato puree. Taste the mixture and adjust the seasoning as necessary with salt and pepper
  6. Stir through the coriander and then use the mixture to stuff the aubergine shells
  7. top with grated parmesan
  8. bake in a pre-heated oven at 190c for around 20 minutes. Serve garnished with a little more coriander