Baked Aubergine Recipe

eat-beautifulAubergine is one of my favourite vegetables around – it’s so flavoursome and its rich purple colour looks amazing on a plate. I came across this particular recipe in one of my cookery books by Wendy Rowe (“Eat Beautiful“) and it is a dish that is so easy to re-create and requires minimal prep time – you could even prep this meal the night before if you’ve got a busy day of lectures, meetings or socialising.

The aubergine is a great supplement for meat, meaning it has less calories and is healthier – aubergine is particularly good for nourishing the skin, which is what we all need in this dreary British weather at this time of year. So that is why I thought I’d share this with you all and give you my take on the wonderful dish that is baked aubergine.

Here’s how to make it:

Prep and cooking time – (roughly) 30 minutes


David Loftus (C)


  • 2 aubergines, sliced in half
  • Olive oil (2 tbsp)
  • 180g quinoa
  • 1 vegetable stock cube
  • 2 shallots, chopped
  • 2 handfuls of spinach
  • 2 garlic cloves, chopped
  • Garnish – 15g Parmesan cheese (optional)


  • Preheat oven to 210C or 190C (fan)
  • Place the aubergines, cut side up, on a baking tray and drizzle with olive oil – bake for 20 minutes
  • Whilst the aubergines cook, place the quinoa in a pan, add the vegetable stock cube and 360ml of water
  • Bring to the boil, reduce the heat and leave to simmer for 20 minute
  • Cook covered for the last 5 minutes to make the quinoa a sticky consistency
  • Once the aubergines are done, scoop out the insides. Leave the aubergine skins on the tray. Transfer the ‘insides’ to a food processor and add the shallots
  • Add the spinach and garlic in a sieve and pour boiling water over to blanch. Add these to the processor until smooth. Place in a bowl and stir in the quinoa
  • Grate the Parmesan cheese into the quinoa mix before spooning back into the aubergine skins
  • Bake for a further 5 minutes to make crispier, or serve immediately
    • TIP: I personally think they taste better after another 5 minutes


With love,



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