Herb and Mushroom Quinoa Stuffed Aubergine

Herb and Mushroom Quinoa Stuffed Aubergine

Hello everyone! I hope you all have a lovely Christmas and spent lots of time with friends and family eating delicious food. I am sorry that this recipe is going up after Christmas day but I hope you can enjoy this recipe for another festive meal or maybe even a veggie option for a Sunday Roast. My laptop wasn’t working and I honestly haven’t been feeling that great lately and I need time to work on my mental and physical health. I’m starting to feel better now and maybe its something I am going to talk about more in the future because the reason behind starting my entire blog was to show how improving your diet can make you feel healthier and happier. But, I have discovered so many more things contribute to how you feel such as exercise, mindfulness, and relationships. The list goes in! And I personally have to work on all aspects of my life to feel my best! Anyways, let’s get on with the recipe!

This year for my Christmas dinner I wanted to make something a bit different because I’m not a big fan of fake meats and nut roast so I decided to make a stuffed aubergine filled with a quinoa and mushroom stuffing with lots of sage, thyme, and mustard. Then I topped it with pomegranate and pine nuts to make it extra festive.

Herb and Mushroom Quinoa Stuffed Aubergine
 
Prep time
Cook time
Total time
 
Healthy, Vegan, Gluten Free, Dairy Free
Author:
Serves: 2-4 people
Ingredients
  • 2 Medium Aubergines
  • 100g (1/2 cup) Quinoa
  • 1 Tbsp Tahini (plus extra to drizzle)
  • 1 tsp Wholegrain Mustard
  • 6 Sage Leaves
  • 1 Sprig of Thyme
  • 4 Large Chestnut Mushrooms (around 200g)
  • Pine nuts and Pomegranate to sprinkle on top
Instructions
  1. Preheat oven to 200°C
  2. Firstly chop the aubergines in half and scoop out the middle. Don't throw this way! It can be used in other recipes.
  3. Then place the aubergine halves on a baking sheet, top with olive oil, salt, and pepper then cover with foil and bake for around 20-30 minutes until they start to get slightly softer.
  4. Meanwhile, cook the quinoa according to the package directions then set to one side.
  5. Chop the chestnut mushrooms, sage and thyme into small pieces and then cook in a pan over medium heat until they are soft. Then add in the cooked quinoa, tahini, wholegrain mustard and salt and pepper to season and mix to combine.
  6. Once the aubergine is cooked remove it from the oven and fill with the quinoa mixture and then place it back in the oven for 5-10 minutes.
  7. To serve drizzle with tahini and sprinkle over the Pine Nuts and pomegranate seeds.
  8. I like to eat mine similar to a roast dinner with roast potatoes, sprouts and lots of other veggies.

If you make the recipe please use the hashtag #eatplantifully and tag me in it!

Delicia x