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Aubergine, quinoa, feta and fresh herbs

Quinoa is a great ingredient to use instead of couscous and pasta and is lovely in Mediterranean style dishes.

Method (serves 4)

  • Preheat the oven to 200°C/Gas mark 6.
  • Cut the aubergines lengthways into 1.5cm thick strips and lay on a baking tray. Sprinkle with salt and leave for 15 minutes. Rinse the aubergine slices well under cold water and pat dry. 
  • Lightly oil a couple of large baking trays and the 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. 
  • 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.  Drain the quinoa and place in a bowl with the remaining ingredients. Season well.
  • 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. Return the aubergine slices to the oven and cook for a further 10 minutes.  
  • Serve the aubergine hot from the oven.


Print this recipe


• 2 Aubergines
• Cooking salt
• 1 tbsp Olive oil
• 200g Quinoa
• 2 tbsp Pine nuts
• 80g Cherry tomatoes, chopped
• 1 tbsp Chopped chives
• 1 tbsp Chopped parsley
• 150g Feta cheese, crumbled
• Sea salt and freshly ground black pepper to garnish


  • Energy: 340Kcal
  • Protein: 15.1g
  • Carbohydrates: 32.1g
  • of which sugars: 7.1g
  • Fat: 17.7g
  • Fibre: 4g
  • Salt: 822mg

Approx. nutritional figures per serving size of 252g

Recipes devised by Dr. Joan Ransley, in conjunction with the IBS Network, for the Love Your Gut campaign. See

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