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Spiced Eggplant with Yogurt and Quinoa

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  • Yield: 2 1x


  • 2 large eggplant
  • 2 teaspoons ground coriander
  • 5oz (150g) quinoa
  • 1 bunch flat leaf parsley, leaves picked
  • 68 tablespoons natural yoghurt
  • large handful pine nuts, toasted


  1. Preheat oven to 400F (200C). Halve eggplant lengthwise then score the cut side by cutting in a chunky crisscross pattern. Place cut side up on a baking tray. Drizzle generously with olive oil and scatter over the ground coriander and a little salt and pepper.
  2. Bake eggplant for 40 minutes or until very tender.
  3. While the eggplant is cooking, bring a pot of water to the boil. Rinse quinoa and add to the boiling water. Simmer for 12-15 minutes until quinoa is just tender. Drain and toss with the parsley leaves.
  4. When the eggplant is cooked, scatter over the quinoa parsley mixture. Drizzle with yoghurt and finish off with the pine nuts.
  5. As a dairy free/vegan option you could make a tahini sauce to replace the yogurt by combining equal quantities of tahini, lemon juice and water. For meat lovers, go ahead and brown some ground lamb or beef in a pan and scatter over the quinoa.
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