Grilled Eggplant with Herbed Quinoa Stuffing

This dish is healthy and flavorful, with a great mix of textures. It can be served as a main course or as a side. It is gluten-free, nut-free, and vegan.


  • 1 large eggplant
  • 1 cup cooked and cooled quinoa
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh basil
  • 1/4 cup finely chopped fresh mint
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice


  1. Preheat grill to medium-high heat.
  2. Cut eggplant in half lengthwise. Score flesh of eggplant with a knife, being careful not to cut through the skin.
  3. In a medium bowl, mix together cooked quinoa, parsley, basil, mint, garlic, salt, and pepper.
  4. Brush eggplant halves with olive oil. Grill eggplant, flesh side down, for 5 minutes. Flip eggplant over and grill for 5 minutes more.
  5. Remove eggplant from grill and let cool for 5 minutes. Using a spoon, scoop quinoa mixture into the scored flesh of the eggplant halves. Drizzle with lemon juice.

Potential changes & improvements

If you want a little more flavor, you could try roasting the eggplant halves before grilling them. You could also add some crumbled feta cheese or grilled chicken to the quinoa mixture.

What other food it works well with

This dish goes well with a simple green salad and some crusty bread.

Common Mistakes

Be careful not to overcook the eggplant. It should be tender but not mushy.

Nutritional Information

Serving Size: 1/2 eggplant

Calories: 290

Fat: 21 g

Saturated Fat: 3 g

Cholesterol: 0 mg

Sodium: 260 mg

Carbohydrates: 22 g

Fiber: 7 g

Sugar: 6 g

Protein: 6 g

Allergens: None

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