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!
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.
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!
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.
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!
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!
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
Quinoa Stuffed Eggplant with Tahini Sauce
Ingredients
- 1 eggplant
- 2 tablespoons olive oil, divided
- 1 medium shallot, diced (about 1/2 cup)
- 1 cup chopped button mushrooms (about 2 cups whole)
- 5 - 6 Tuttorosso whole plum tomatoes, chopped
- 1 tablespoon tomato juice (from the can)
- 2 garlic cloves, minced
- 1/2 cup cooked quinoa
- 1/2 teaspoon ground cumin
- 1 tablespoon chopped fresh parsley (+ more to garnish)
- Salt & pepper to taste
- 1 tablespoon tahini
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- Water to thin
Instructions
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!
by Alyssa


Nutrition Facts | |
---|---|
Serving Size | |
Amount Per Serving | As Served |
Calories 366kcal Calories from fat 176 | |
% Daily Value | |
Total Fat 20g | 31% |
Saturated Fat 3g | 15% |
Sodium 1397mg | 58% |
Carbohydrate 44g | 15% |
Dietary Fiber 14g | 56% |
Sugars 19g | |
Protein 10g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories | 2000 | |
---|---|---|
Total Fat | Less than | 65g |
Sat Fat | Less than | 25g |
Cholesterol | Less than | 300mg |
Sodium | Less than | 2,400mg |
Total Carbohydrate | 300g | |
Dietary Fiber | 25g |
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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Natalia says
This looks incredible. Would normal onions be ok for shallots? I’m in Korea and never seen them!
Alyssa says
Absolutely! Enjoy 🙂
Marie says
HI, what do you do with the eggplant you s loped out. Could you ad it to your quinoa, tomato mixture
Marie
Alyssa says
Just a spoon works 🙂 And yes, you totally could!
Beth R. says
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!!
Alyssa says
Mmmm sounds lovely!
Lisa says
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!!
Alyssa says
Yes!! This is amazing 🙂 So glad you enjoyed it, Lisa!! xoxo
Tracie says
New to eggplant here, do you eat the skin?
Alyssa says
You can! I usually do, but others don’t, so I think it’s more preference than anything else 🙂
hamza says
looks so yummy i really want to eat.
Alyssa says
Oh yes, you’ll love them!
Lindsay says
Hi should I place the eggplants on the baking sheet in the oven with the inside facing up or the skin facing up?
Alyssa says
With the flesh side facing up 🙂
Janet says
This looks amazing, but I noticed it was super high in sodium. How can I reduce that?
Alyssa says
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!
T. Hill says
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
Alyssa says
Sounds absolutely amazing!!