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Avant Garde Vegan's Stuffed Aubergines

Avant Garde Vegan Stuffed Aubergines with pesto

Brought to you by: Tideford Organic
    6 serving
1.5 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 6

These smoky charred aubergines are stuffed with red peppers, quinoa, courgettes, + Tideford Organics Sun-dried Tomato Pesto. Delicious for dinner parties, or keep them all to yourself!
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  • 3 aubergines, cut in half lengthways
  • 320g sun-dried tomato pesto, (save some pesto to drizzle over)
  • 300g cooked quinoa
  • 1 red pepper, cubed
  • ½ courgette, cubed
  • ½ red onion, finely cut
  • 2 tbsp capers
  • ½ tsp paprika
  • 1 handful fresh basil
  • 3 tbsp passata
  • 1 lemon, zest (save some juice to drizzle over)
  • 6 tbsp tahini, (for the tahini dressing)
  • 1 handful fresh rocket, to serve
  • 1 handful fresh watercress, to serve


Step 1

Grill the aubergines flesh side down until charred. Then place them into a baking tray, charred side up.

Step 2

Spoon over some Sun-dried Tomato Pesto.

Step 3

Place the coated aubergines into your oven set at 180 degrees C for 10 minutes.

Step 4

Meanwhile, in a large mixing bowl mix together the quinoa, red pepper, courgette, onion, capers, basil, 5 tbsp of pesto, paprika, passata & lemon zest. Mix well then season with salt & pepper.

Step 5

Remove the aubergines from the oven, using a fork carefully score & mash the flesh making room for the quinoa mix.

Step 6

Generously spoon some of the quinoa mix into each aubergine.

Step 7

Bake the stuffed aubergines in the oven for 10-12 minutes.

Step 8

Once cooked, serve with additional pesto drizzled over, tahini dressing, rocket & watercress & a splash of fresh lemon juice.

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