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Aubergine stuffed with tomato and spinach quinoa

18 January 2017

A healthy and filling recipe for aubergine stuffed with feta, quinoa and spinach from Dale Pinnock, the Medicinal Chef.

Aubergine stuffed with tomato and spinach quinoa
Aubergine stuffed with tomato and spinach quinoa

Cooking time

1 hour




  • 100g (heaped ½ cup) quinoa
  • 1 large aubergine
  • Olive oil, for cooking
  • 1 large red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 500g (1lb 2oz) passata (strained tomatoes)
  • 2 handfuls baby spinach
  • 100g (3½oz) feta cheese
  • Sea salt


This is a lovely, flavoursome dish that is very filling and satisfying. Great with salad or sautéed greens.

Preheat the oven to 180°C/350°F/Gas mark 4.

Place the quinoa in a saucepan and cover with boiling water. Simmer for around 20 minutes, or until it is cooked (it will soften and a small taillike projection will appear on the side). Drain and set aside.

Cut the aubergine in half lengthways and scoop out the flesh from the skin, taking care to leave the skin intact. Cut the flesh into dice and set aside. Place the scooped-out skins on a baking tray, hollow side down, and add a little water to the tray. Bake at the top of the oven for about 15 minutes, then turn them over and bake for another 10 minutes.

Meanwhile, heat a little oil in a pan, add the onion, garlic and a pinch of salt and sauté until the onion has softened. Add the diced aubergine flesh and the passata (strained tomatoes) and simmer for 15 minutes, stirring frequently, until the aubergine is cooked and the passata has reduced to a thick sauce.

Add the drained quinoa to the tomato and aubergine mixture, and mix well. Simmer for 4–5 minutes, then throw in the spinach and continue to cook until the spinach wilts. Spoon the quinoa mixture into the aubergine skins, crumble over the feta and bake for another 10 minutes.

Extract taken from How to Cook Healthily by Dale Pinnock (Quadrille £20.00 RRP) Photography by Issy Croker

Visit our aubergine section for more aubergine recipes, including aubergine and mushroom stack and aubergine and chickpea curry.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.