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Oven Grilled Lemon Quinoa Eggplants

  • Author: antonia
  • Prep Time: 45 min.
  • Cook Time: 30 min.
  • Total Time: 1 h 15 min.
  • Yield: 4 portions


3 eggplants
1 garlic clove
1 cup of quinoa
1 tsp cumin
2 carrots
1 orange, juice and zest
1 lemon, zest
5-6 tablespoons of avocado oil or olive oil
Salt pepper


  1. Wash the eggplants, cut them in half and gently scrape them out with a spoon. Set the flesh aside and do not throw it away.
  2. Preheat the oven to 200 °C/ 392 °F hot air and rub the eggplant halves with oil, salt and pepper from all sides. Distribute eggplant halves evenly on a baking tray and bake on a medium rack in the oven for approx. 20 minutes.
  3. Meanwhile, wash the orange and lemon, rub off the zest with a grater and squeeze out the juice. Peel the carrots and garlic, crush the garlic and grate the carrot.
  4. Cook quinoa in a saucepan with water and a little salt (this shouldn’t take longer than 15 minutes).
  5. Finely chop the inside of the eggplant. Heat some oil in a pan, lightly sautée the garlic, add eggplant flesh, the carrots, and some salt and pepper.
  6. Pour some oil into a corner of the pan, roast the cumin on medium heat, when you can smell its flavor, mix with the vegetables.
  7. Add prepared quinoa, chop the parsley, fold in and season with orange juice, lemon and orange zest. If necessary, add again some salt and pepper.
  8. Take the eggplant out of the oven and fill it with the quinoa mixture, using a tablespoon. Put back into the oven for 15-20 minutes.
  9. The stuffed eggplant tastes great with a fresh spinach or kale salad!