When you crave something hearty yet balanced, this Mediterranean Lamb and Quinoa Stuffed Aubergine delivers on every level. The combination of spiced lamb, nutty quinoa, and roasted aubergine creates a comforting yet light meal bursting with nutrition.

Each bite offers a beautiful harmony of textures and flavors — from the earthy aubergine to the fragrant herbs and warm Middle Eastern spices. It’s a dish that feels indulgent but remains wholesome and fresh.

Perfect for a weeknight dinner or a special weekend meal, this stuffed aubergine is a crowd-pleaser that looks as good as it tastes.

Ingredients

• 1 large aubergine (approx. 400g)
• 200g lean lamb mince
• 100g quinoa
• 1 red onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 400g chopped tomatoes (canned)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• Juice of 1/2 lemon
• 15g fresh mint, chopped
• 15g fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 200°C (180°C fan). Cook the quinoa according to package instructions, then set aside.
2. Cut the aubergine in half lengthwise. Score the flesh in a diamond pattern, brush with 1 tbsp olive oil, and season with salt and pepper. Place cut-side down on a baking tray and roast for 20–25 minutes until tender.
3. While the aubergine roasts, heat the remaining 1 tbsp olive oil in a large pan over medium heat. Sauté the onion and garlic for 3–4 minutes until softened.
4. Add the lamb mince to the pan and cook until browned, breaking it up with a spoon. Stir in the chopped bell pepper, cumin, and coriander, cooking for another 5 minutes.
5. Carefully scoop out the cooked flesh from the aubergine halves, leaving a 1cm border. Chop the flesh and add it to the pan with the lamb mixture.
6. Stir in the chopped tomatoes, cooked quinoa, and lemon juice. Season with salt and pepper, simmer for 5 minutes, then stir through the fresh mint and parsley.
7. Divide the filling between the two hollowed-out aubergine shells.
8. Return the stuffed aubergines to the oven for 10 minutes to heat through completely before serving.

Tips & Substitutions

• Make it vegetarian: Replace lamb mince with lentils or crumbled feta for a meat-free version.
• Adjust the grains: Swap quinoa for couscous, bulgur, or brown rice depending on preference.
• Boost the flavor: Add a dollop of Greek yogurt or tahini drizzle on top before serving for extra creaminess.

Nutrition

Calories: 1250 kcal (serves 2)

• Fat: 54g
• Carbohydrates: 104g
• Fiber: 29g
• Protein: 54g