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A bowl containing two halves of a stuffed aubergine, topped with avocado and yoghurt
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Mexican Stuffed Aubergines

A delicious vegan recipe - roasted aubergines stuffed with spicy quinoa, black beans and tonnes of Mexican flavour.
Course Main Course
Cuisine British, European, Mexican
Keyword gluten-free, mexican, quinoa, stuffed aubergines, vegan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 493kcal

Ingredients

  • 2 aubergines
  • 2 tbsp olive oil
  • 1 onion
  • 2 cloves garlic (crushed)
  • 1 red chilli (deseeded and finely chopped)
  • 120g cherry tomatoes (chopped into halves)
  • 250g cooked quinoa
  • 1 400g tin black beans (drained)
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp ground coriander
  • Salt and pepper (to taste)
  • A sprinkling of grated vegan cheese
  • 1 avocado (chopped)
  • Coconut yoghurt (for topping, optional)
  • Fresh coriander (for topping, optional)

Instructions

  • Preheat the oven to 200°C / 180°C fan.
  • Slice the aubergines in half. Carefully scoop out the flesh and roughly chop it up.
  • Rub a little olive oil and salt onto the hollowed aubergine halves and place on a lined baking tray.
  • Bake for 20 minutes.
  • Meanwhile, chop the onion and heat the olive oil in a large frying pan.
  • Fry the onion on a medium heat for approx 5 minutes, stirring frequently. Add the garlic and chilli and fry for another minute.
  • Add the aubergine flesh and cherry tomatoes. Fry for another 2-3 minutes.
  • Add the paprika, cumin, coriander, salt and pepper and let everything cook for another 2 minutes.
  • Add the drained black beans and cooked quinoa. Let them heat through, giving everything a good stir.
  • Fill the baked aubergine skins with your frying pan mixture and sprinkle some grated vegan cheese on the top.
  • Bake for another 20-25 minutes.
  • Top with the chopped avocado. I also added some coconut yoghurt and fresh coriander (optional).