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April 6, 2017

by Alyssa

Quinoa Stuffed Eggplant with Tahini Sauce

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You're going to fall in love with this Mediterranean quinoa stuffed eggplant recipe! It's full of flavor, packed with veggies, and takes just 30 minutes to make!

Quinoa Stuffed Eggplant - with mushrooms, tomatoes and a creamy tahini sauce on top! Ready in just 30 MINUTES!

I've been on a serious Mediterranean food kick lately. When I'm thinking about going out to eat, I pretty much only want Mediterranean/Turkish food. It's just so damn good. Just gimme all chickpeas, hummus, parsley, cucumber, and tahini. Like I'm actually it for dinner right now even though I ate these stuffed eggplants for lunch…

Problem? No. Obsession? Perhaps. Healthy? Always.

Thankfully we have a delicious restaurant just two blocks away that makes the most insane hummus and babganoush. It's seriously out of this world.

Quinoa Stuffed Eggplant - with mushrooms, tomatoes and a creamy tahini sauce on top! Ready in just 30 MINUTES!

And ever since we ate there last weekend, eggplant has been on my brain.

So today we're going to make these baked eggplants stuffed with quinoa, tomatoes, and mushrooms. It's a really simple dish to put together, uses just a handful of ingredients (most of which I bet you already have!) and is ready in about 30 minutes. And makes a bomb ass dinner if you ask me!

The BEST Whole Plum Tomatoes on the planet!

For the tomatoes, I actually decided to use canned whole plum tomatoes because they're are super juicy and flavorful. By now you know my favorite canned tomatoes are from Tuttorosso and I have to say their whole plum tomatoes are legit.

When you open up the can, you see whole tomatoes. Yes, that's what it says on the packaging, so that's what you'd expect, right? Well, you'd be surprised at some of the other brands.

If you remember when I visited their factory last year, we actually tested their whole tomatoes against 10 of the main competitors and Tuttorosso's were the only ones that were still whole and intact.

Because they're whole, you can actually chop them up just like you would a fresh tomato. And since they're packed at the height of ripeness, they end up being way more flavorful. PLUS! (sheesh, so many good things to say) Canned tomatoes are already cooked, so using them in this recipe majorly speeds up the cooking time.

How to make THE BEST Quinoa Stuffed Eggplant -- in just 30 MINUTES!

Our stuffing is a simple blend of quinoa, tomatoes, finely chopped mushrooms (which aren't technically Mediterranean but give a nice meaty texture to the recipe), shallots, garlic, and a few spices, that gets sauteed in some olive oil until it's sizzling hot.

Then just scoop it into the soft eggplant, bake for another few minutes and that's pretty much it!

How to make THE BEST Quinoa Stuffed Eggplant -- in just 30 MINUTES!

Oh but wait, there's also the sauce!

One of my favorite things about Mediterranean food is that they use tahini on everything. And if you've been reading the blog for a while, then you know I also like to put tahini on everything.

It's my favorite way to make salad dressings (check out my Tahini Dressing: 4 Ways post for some inspo), I add it to my creamy caesar dressing, make energy balls with it and sometimes just drizzle it on avocado toast!

For our quinoa stuffed eggplants, we're making a quick tahini drizzle with lemon juice, garlic powder and a pinch of salt. You'll want to make sure to also add a little water in there so that it gets nice and creamy!

Quinoa Stuffed Eggplant - with mushrooms, tomatoes and a creamy tahini sauce on top! Ready in just 30 MINUTES!

If you've been on the hunt for a meal that's light, easy to make, and yet still totally satisfying, this stuffed eggplant is for you! It also stores well in the fridge and can be reheated as leftovers the next day!

Your turn…

What's your favorite Mediterranean meal? I'm looking for more recipes to try, so let me know your picks in the comments below! And if you end up making this recipe, I'd love for you to snap a pic and tag @simplyquinoa on Instagram! Absolutely LOVE seeing your creations ????

xx A

More Mediterranean Recipe to Try:

Quinoa Stuffed Eggplant with Tahini Sauce

Quinoa Stuffed Eggplant with Tahini Sauce

You're going to fall in love with this Mediterranean quinoa stuffed eggplant recipe! It's full of flavor, packed with veggies, and takes just 30 minutes to make!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 Servings
Calories 345kcal
Author Alyssa
Print Pin
Quinoa Stuffed Eggplant - with mushrooms, tomatoes and a creamy tahini sauce on top! Ready in just 30 MINUTES!
4.41 from 42 votes



  • Preheat the oven to 425ºF. Cut the eggplant in half lengthwise and scoop out some of the flesh. Place on a baking sheet and drizzle with 1 tablespoon of oil. Sprinkle with salt and bake for 20 minutes.
  • While the eggplant is cooking, heat the remaining oil in a large skillet. Once add all the shallots and mushrooms. Saute until mushrooms have softened, about 5 minutes. Add tomatoes, quinoa and spices, and cook until the liquid has evaporated.
  • Once the eggplant has cooked for 20 minutes, reduce the oven temperature to 350ºF and stuff each half with the tomato-quinoa mixture. Bake for another 10 minutes.
  • When ready to serve, whisk together tahini, lemon, garlic, water and a touch of salt and pepper. Drizzle tahini over eggplants, sprinkle with parsley and enjoy!


Calories: 345kcal | Carbohydrates: 38g | Protein: 9g | Fat: 19g | Saturated Fat: 2g | Sodium: 172mg | Potassium: 1273mg | Fiber: 11g | Sugar: 15g | Vitamin A: 1805IU | Vitamin C: 38.4mg | Calcium: 63mg | Iron: 2.9mg

This recipe is brought to you in partnership with Tuttorosso Tomatoes. As always, all opinions are my own. I only share companies I love and trust, so thank you for continuing to support Simply Quinoa!



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I'm totally obsessed with this Mediterranean Quinoa Stuffed Eggplant! It's full of flavor, packed with veggies, and takes just 30 minutes to make!

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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    • I was wondering the same thing! I wonder I hope that mixing it back in got left out of the recipe, because that sure sounds like a waste!

    • I typically scoop out enough to make a well in the eggplant, and then mix the cut pieces in with the filling!

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  8. Im doing this tonight. However I’m leaving out the tomato and not so sure about the tahini either. Just I have some lovely wild mushrooms and tomato and mushrooms to me just dont sit well together. Im not sure about mushrooms and tahini either…….anyway I will be using garlic mushrooms, oregano, parsley with the quinoa and top it off with parmesan. To cook the Quinoa I will use porcinni stock made from dried porcinni, then when it’s done mix in the browned mushrooms, garlic and bulk of the browned aubergine scrapped from the shell. Mix in the parmesan and fill the aubergines. For sauce i will use yoghurt, plain and simple and serve with greens. Thanks for the tips, it’s a nice one to play around with.

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  13. I followed the recipe except I did not use whole plum tomatoes and I added a little maple syrup to the tahini. This is the most successful first try I’ve ever had. I served it with a Mediterranean salad mix from my local grocery store. It had things like feta and balsamic vinaigrette dressing. Wow just wow so good! Thank you so much I will add this to my rotation. My partner says I’m the queen of stuffed stuff now hahahahaha

    • Sometimes the nutrition facts are a tiny bit off due to the database that it’s pulled from. As long as you’re using ingredients that are low in sodium, you’ll be totally fine!

  14. Hi should I place the eggplants on the baking sheet in the oven with the inside facing up or the skin facing up?

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    • You can! I usually do, but others don’t, so I think it’s more preference than anything else 🙂

  16. Saw this recipe in the.morning and made it for dinner. Even more delish than expected! I wasn’t sure if the drizzle was my taste at first, so I put it on the side of the plate. By the end I was almost lapping it up!!

  17. Love Mediterranean food! Just at Greek this week! I would add capers or chopped olives to this for a salty bite. Can’t wait to try!!

  18. HI, what do you do with the eggplant you s loped out. Could you ad it to your quinoa, tomato mixture


  19. This looks incredible. Would normal onions be ok for shallots? I’m in Korea and never seen them!


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