Quinoa and Minced Meat Stuffed Aubergines by Agne

Yes, today I will talk about AUBERGINES!

And I don’t need all these yucky faces! 😉 Aubergines are great! They are not everyone’s choice but let’s learn a bit more about aubergines and maybe you will give it a chance?  It’s like with everything else – you need to know how to prepare aubergine to get the best out of it 😉

And according to many different sources including organicfacts.net aubergine (or otherwise called eggplant) has many nutrients and benefits:

‘The wonderful health benefits of eggplants are primarily derived from their vitamin, mineral, and nutrient content. According to USDA National Nutrient Database, eggplants are a rich source of vitamin C, vitamin K, vitamin B6, thiamine, niacin, magnesium, phosphorus, copper, dietary fiber, folic acid, potassium, and manganese. [1] They also contain almost no cholesterol or saturated fat.’

And this is not all! Aubergines have many health benefits:

  1. Helps improve Digestion

  2. Aids in Weight Loss

  3. Prevent Cancer

  4. Improve Bone Health

  5. Prevent Anemia

  6. Improve Brain Function

  7. Improve Heart Health

  8. Manage Diabetes

  9. Prevent Birth Defect


So let’s give a chance to this beautiful vegetable and try the recipe!

To be fair even my son who is not too excited about trying new things especially if it involves vegetables didn’t mind this dish once he tried it. I know, trying it is the biggest challenge though… But minced meat adds a lot to the dish and you don’t taste aubergine that much but you still get all the goodness from it 😉

Quinoa and Minced Meat Stuffed Aubergines by Agne

Serves 4
Score 9/10


2 large aubergines
1 carrot, roughly chopped or grated
1 small onion, peeled and chopped
500g. ground beef
100g. uncooked quinoa
2 Cloves of Garlic
1 egg
Himalayan salt
Black pepper
grated cheese


  1. Preheat the oven to 200C.
  2. Start with preparing quinoa. Rinse the quinoa under cold running water to remove its bitter flavour. Tip into a pan and add double the amount of salted water (or homemade stock). Place over a medium heat and bring to the boil. Reduce heat and simmer for approx 15 minutes, until tender and the liquid is absorbed. Then fluff with a fork and take it off the heat. Pop the lid back on and set it aside.
  3. In the meantime cut your aubergines in half and slicing a grid in the middle of each side. Then use a small knife to cut around the grid and then scoop out the little cubes. Cut the scooped aubergine into small pieces.
  4. Sauteè onions, crushed garlic, carrots, and chopped aubergine pieces on a bit of coconut or olive oil. Cook for a few minutes, stirring regularly until the vegetables are soft.
  5. Place all vegetables in a bowl with minced meat, add the egg, season with Himalayan salt, and pepper, add cooked quinoa and mix everything evenly. 
  6. Lightly sprinkle the inside of the aubergine shells with some salt and olive oil. Rub it in.
  7. Divide the minced meat mixture evenly into the aubergine shells, place them on the baking tray. 
  8. Bake for 35-45 minutes or until meat cooked through. Just at the end sprinkle aubergines with some grated cheddar or parmesan cheese, place it back to the oven for 5 minutes or until cheese has melted. 
  9. Serve with fresh salad.


Try it out and leave comments below.

Hope you will like it as much as we did 😉

Lots of love,

Agne Jonele

Categories: Recipes
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