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Stuffed Eggplant

Looking for an easy vegetarian dinner recipe? Give our stuffed eggplants a go!


The eggplant (or aubergine) provides fibre and a range of nutrients. Not only is this a low calorie vegetable, but a tasty one too and the eggplant marries perfectly with the creaminess of the yoghurt … match made in heaven.


Ingredients:


For the eggplant:

  • 4 eggplants, sliced in half with the stems kept

  • 3 Tablespoons extra-virgin olive oil

  • Salt and pepper

For the stuffing:

  • 1/2 cup uncooked quinoa

  • 1 Tablespoon extra virgin olive oil

  • 2 cup mushrooms, roughly chopped

  • 1 garlic clove, minced

  • 1/2 tablespoon tomato paste

  • 1/4 teaspoon cumin

  • A pinch red pepper flakes

  • Salt and black pepper

For the yoghurt sauce:

  • 1 1/2 cup (350g) of Village Dairy Natural Yoghurt

  • 2 Tablespoons extra-virgin olive oil

  • Fresh mint leaves

  • A pinch red pepper flakes

  • Salt and pepper

Method:


For the eggplant:

  1. Preheat oven to 180°C

  2. Slice eggplant in half and score the flesh in a cross pattern by making two or three long cuts

  3. Brush generously with olive oil, and season with salt and pepper.

  4. Arrange each half, cut side down, on the baking sheet and roast for about 30 minutes, or until tender.

For the stuffing:

  1. Cook the quinoa according to package instructions. Set aside.

  2. Heat olive oil in a medium frying pan, and sauté the mushrooms for a couple of minutes.

  3. Add minced garlic and sauté one more minute. Pour in the tomato paste and stir well.

  4. Add cooked quinoa, season with cumin, red pepper flakes, salt and pepper. Stir well to combine. Set aside.

For the sauce:

  1. Combine all the ingredients together.

  2. Taste and adjust the seasoning as needed.


Spoon the stuffing onto the eggplant and top with yoghurt sauce. ENJOY!

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