Stuffed Eggplants With Pinenuts And Feta
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 medium (250 grams each approx) eggplants, halved lengthways
  • ¼ cup pinenuts, toasted
  • 80 grams crumbled feta or vegan cheese
  • ½ can (2/3 cup or 120 grams cooked) black beans, drained and rinsed
  • ⅓ cup roasted capsicum, chopped
  • ¼ cup cooked quinoa, optional
  • 2 tablespoons shredded fresh basil
  • cracked black pepper to taste
  1. Preheat oven to 180 degrees C.
  2. Place eggplants cut side down on a baking tray lined with non stick baking paper.
  3. Cover with foil and cook for 30 minutes or until just tender.
  4. Remove foil and allow to cool.
  5. When cool enough to handle, using a small sharp knife, carefully cut out the centre of each of the eggplant halves.
  6. Chop the eggplant middle roughly and mix together with the pinenuts, feta, black beans, roasted capsicum, quinoa if using, basil and pepper until well combined.
  7. Pile into the cavity of each eggplant.
  8. Bake for 15 minutes until golden and warmed through.
  9. Serve with a green salad or steamed vegies.
Recipe by Healthy Home Cafe at