Aubergine, quinoa, feta and fresh herbs

Aubergine recipe


  • 2 aubergines
  • 1 tbsp. olive oil
  • 200 g. quinoa
  • 2 tbsp. pine nuts
  • 80 g. cherry tomatoes, chopped
  • 1 tbsp. chopped chives
  • 1 tbsp. chopped parsley
  • 150 g. feta cheese
  • Salt and pepper


  1. Preheat oven to 200°C/Gas mark 6.
  2. Cut the aubergines lengthways into 1.5cm thick strips and lay on a baking tray. Sprinkle with salt and leave for 15 minutes.
  3. Rinse the aubergine slices well under cold water and pat dry.
  4. Lightly oil a couple of large baking trays and then lay the aubergine slices in rows. Dribble with a little olive oil and place in the oven to cook until tender for about 15 minutes.
  5. Meanwhile, place the quinoa in a pan with twice the volume of water and bring to the boil. Reduce the heat and simmer the quinoa for 8 minutes or until just tender.
  6. Drain the quinoa and place in a bowl with the remaining ingredients. Season to taste.
  7. When the aubergine slices are tender and beginning to turn golden brown remove from the oven and spread a tablespoon of quinoa mixture on the top of each aubergine slice.
  8. Return the aubergine slices to the oven and cook for a further 10 minutes.
  9. Serve the aubergine hot from the oven.