Top down view of stuffed eggplant in tomato sauce in rectangular metal dish with green cloth, spoon and red chilli in top right.

Vegan Stuffed Eggplant with Quinoa in Tomato Sauce

This delicious Vegan Stuffed Eggplant with Quinoa in Tomato Sauce is super easy to make and can also be enjoyed as a hot or cold snack the next day.
Course Dinner, Lunch, Main
Cuisine International
Keyword eggplant, quinoa
Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 45 minutes
Servings 3 -4 portions
Author Monika Dabrowski


  • 3 large aubergines eggplant
  • 500 g passata
  • 2 cups cooked quinoa
  • 1 large red onion finely chopped
  • 3 garlic cloves finely chopped
  • 2 tablespoons ginger finely chopped
  • 1 red chilli leave the seeds in if you want more heat finely chopped
  • 3 tablespoons tarragon finely chopped
  • 1 heaped teaspoon each ground coriander and cumin
  • 1 tablespoon coarse sea salt
  • 2 tablespoons coconut oil, alternatively use olive or vegetable oils
  • Olive oil for drizzling
  • Sesame seeds, optional white and/or black for sprinkling


  • Preheat the oven to 400 F/ 200 C/ gas mark 6. Cut the eggplant in half lengthways and place on a large baking tray open side up. Brush/drizzle with a little olive oil (2-3 tablespoons) and bake for 25 minutes. Remove from the oven and allow to cool a little. Keep the oven on.
  • While the eggplants are in the oven make the sauce. In a saucepan heat up the coconut oil, add the garlic, ginger, chilli, onion, cumin and coriander, stir and cook over a medium heat for 2 minutes.
  • Add the passata, tarragon, salt, stir, cover and simmer for about 6-7 minutes, stirring occasionally.
  • Once the eggplants have cooled scoop out the flesh leaving about 8 mm around the edges (you can do this using a melon baller or a large spoon) and add to the sauce. Puree the sauce.
  • Place a few tablespoons of the sauce (about a quarter of the sauce) in a large baking dish spreading evenly and place the hallow eggplant halves in a single layer on top. Combine the remaining sauce with the quinoa and stir thoroughly.
  • Spoon the quinoa mixture into the eggplant halves, drizzle with some olive oil, sprinkle sesame seeds on top, cover with tin foil and bake for 1 hour.
  • Serve hot or cold (on its own or with a hunk of crusty bread) with a sprinkling of chives, chopped avocado, more olive oil if you like and freshly chopped chillies.


Preparation time includes baking the eggplant (Step 1). Both the quinoa and the tomato sauce (minus the eggplant) can be prepared ahead and refrigerated until you are ready to make the recipe.