Serves 2


  • 1 aubergine
  • 100g quinoa
  • 2 tsp coconut or olive oil
  • 2 cloves garlic
  • 1 large red onion
  • 1 red pepper
  • 400g tomato passata
  • 1 tbsp sundried tomato paste
  • 1/4 tsp herbes de Provence
  • 2 tsp vegetable bouillon powder
  • Freshly ground black pepper and salt to taste


  1. Pre-heat oven to 190°C.
  2. Slice the aubergine in half lengthways and scoop out the flesh with a teaspoon, putting the aubergine skins to one side.
  3. Boil the quinoa in 1 tsp bouillon stock and 300ml water until cooked (approx. 10-15 minutes).
  4. Heat the oil in a pan and cook the garlic for 30 seconds before adding the onion and cooking for a further 2 mins.
  5. Add the red pepper and aubergine flesh, cover and cook until they become soft (approx 10 minutes).
  6. Add the passata, herbs, tomato paste, bouillon powder and seasoning and let the mixture simmer for 2 minutes.
  7. Combine the quinoa with the mixture.
  8. Lightly brush the outside of the aubergine skins with oil and fill each with the quinoa and tomato mixture.
  9. Place aubergines in a roasting dish and cover with foil. Cook in pre-heated oven for approximately 40 minutes.

Other posts you may like



This recipe takes seconds to prepare. You can use a variety of different things in