Ingredients - Serves (6)

  • 3 aubergines, cut in half lengthways
  • 2 pots Tideford Organics Sun-Dried Tomato Pesto
  • 300g cooked quinoa
  • 1 red pepper, cubed
  • 1/2 courgette, cubed
  • 1/2 red onion, finely cut
  • 2 tbs capers
  • 1/2 tsp paprika
  • Handful greek basil
  • 3 tbs passata
  • Zest of 1 lemon
  • Pinch salt + pepper


Avant Garde Vegan’s Stuffed Aubergines

Posted on 13th October 2017

We love the Avant Garde Vegan and his beautiful

+ inventive vegan recipes.

This delicious dinner features our Sun-Dried Tomato Pesto combined with charred aubergines, quinoa + loads of delicious veggies.


  1. Grill the aubergines flesh side down until charred. Then place them into a baking tray, charred side up.
  2. Spoon over some Sun-Dried Tomato Pesto.
  3. Place the coated aubergines into your oven set at 180 degrees C for 10 minutes.
  4. Meanwhile, in a large mixing bowl mix together the quinoa, red pepper, courgette, onion, capers, basil, 5 tbsps of pesto, paprika, passata + lemon zest. Mix well then season with salt + pepper.
  5. Remove the aubergines from the oven, using a fork carefully score & mash the flesh making room for the quinoa mix.
  6. Generously spoon some of the quinoa mix into each aubergine.
  7. Bake the stuffed aubergines in the oven for 10-12 minutes.
  8. Once cooked, serve with additional pesto drizzled over, tahini dressing, rocket + watercress + a splash of fresh lemon juice

Cooking + Preparation time: 35 minutes

With thanks to the Avant Garde Vegan, check out his YouTube channel here.