# Quinoa-Stuffed Eggplant with Yogurt > Halve 2 eggplants, score the flesh, brush with oil and roast cut-side down at 220°C (425°F) for 25-30 minutes until soft. Scoop out some flesh and mix it with cooked quinoa, sautéed onion, garlic, cumin, cinnamon, walnuts and herbs. Fill the shells, bake 10 minutes more and top with garlic yogurt, tomato salad and cilantro. Source: https://www.savourrecipes.com/recipe/quinoa-stuffed-eggplant Author: Cookwithmrdots | Published: Oct 28, 2026 | Updated: Oct 28, 2026 Categories: Healthy Recipes Collections: Summer Recipes Tags: Vegetarian, Gluten Free, Make Ahead Roasting eggplant halves until they are silky and golden turns them into edible bowls. We scoop out some of the soft flesh, mix it with quinoa, warm spices, toasted walnuts and herbs, and pile it back in. A spoonful of garlic yogurt and a sharp tomato and onion salad finish it with something cool and fresh. ## Key facts - Prep time: 20 mins - Cook time: 40 mins - Total time: 1 hr - Yield: 4 servings - Difficulty: Medium - Cuisine: Middle Eastern - Method: Roasting - Calories: 400 per serving ## Ingredients ### Eggplant - 2 large eggplants, about 400 g each, halved lengthwise - 2 tbsp olive oil - 1/2 tsp salt ### Filling - 3/4 cup quinoa, rinsed - 1 1/2 cups vegetable broth or water - 1 tbsp olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 tsp ground cumin - 1 tsp smoked paprika - 1/4 tsp ground cinnamon - 1/2 cup walnuts, toasted and chopped - 1/4 cup fresh parsley or cilantro, chopped - 1 tbsp lemon juice - 1/2 tsp salt ### Garlic yogurt - 3/4 cup plain Greek yogurt - 1 clove garlic, grated - pinch of salt ### Tomato salad - 2 ripe tomatoes, sliced into wedges - 1/2 red onion, thinly sliced - 1 tbsp red wine vinegar or lemon juice - 1 tbsp extra virgin olive oil - salt and fresh cilantro, to finish ## Equipment - Large rimmed baking sheet - Parchment paper - Medium saucepan - Large skillet ## Instructions 1. **Roast the eggplant.** Heat the oven to 220°C (425°F) and line a baking sheet with parchment. Score the cut sides of the eggplant in a crisscross pattern without piercing the skin. Brush with the oil, sprinkle with salt and roast cut-side down for 25-30 minutes, until very soft. 2. **Cook the quinoa.** Meanwhile, bring the quinoa and broth to a boil in a saucepan. Cover, lower the heat and simmer for 15 minutes until the liquid is absorbed. Rest, covered, for 5 minutes, then fluff with a fork. 3. **Make the filling.** Heat the oil in a skillet over medium heat and cook the onion for 5 minutes until soft. Add the garlic, cumin, paprika and cinnamon for 1 minute. Turn the eggplants over and scoop out about half the soft flesh from each, leaving a 1 cm wall. Chop the flesh and stir it into the skillet with the quinoa, walnuts, herbs, lemon juice and salt. 4. **Stuff and bake.** Spoon the filling into the eggplant shells, pressing it in gently. Return to the oven for 10 minutes to heat through. 5. **Make the toppings and serve.** Stir the yogurt with the garlic and salt. Toss the tomatoes and red onion with the vinegar, oil and a pinch of salt. Top each eggplant with garlic yogurt and cilantro and serve with the tomato salad. ## Tips - Roast the eggplant until it collapses when pressed; undercooked eggplant is spongy and bitter. - Toast the walnuts in a dry pan for 3-4 minutes until fragrant for the best flavour. - The filling can be made up to 2 days ahead and stored in the fridge. ## Variations - Vegan: use a plant-based yogurt or a lemon tahini sauce instead of Greek yogurt. - Swap the quinoa for bulgur or cooked green lentils; bulgur contains gluten. - Add 1/2 cup crumbled feta and a handful of pomegranate seeds on top. ## Storage - Fridge: Refrigerate the stuffed eggplant for up to 4 days. Keep the yogurt and tomato salad separate. - Reheat: Reheat at 180°C (350°F) for 12-15 minutes, covered with foil, until hot through. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 400 | 13 g | 39 g | 24 g | ## Frequently asked questions ### Do I need to salt eggplant before roasting? Not for this recipe. Modern eggplants are rarely bitter, and roasting cut-side down at high heat makes them creamy without salting and draining first. ### How do I know when roasted eggplant is done? The flesh should be completely soft and collapse when you press it with a spoon, and the cut side should be golden brown. That usually takes 25-30 minutes at 220°C (425°F). ### Can I make stuffed eggplant ahead? Yes. Roast and stuff the eggplants up to 2 days ahead and refrigerate. Reheat in a 180°C (350°F) oven and add the toppings just before serving. ### Is quinoa-stuffed eggplant gluten-free? Yes. Quinoa, eggplant, walnuts and yogurt are naturally gluten-free. Check that your vegetable broth is labelled gluten-free.