Jerk Stuffed Aubergines with Quinoa and Tzatziki
Roasted aubergine halves stuffed with jerk-spiced quinoa and chickpeas, finished with cool, garlicky tzatziki.
Made with Homemade tzatziki and Jerk marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelMedium
- Costabout £3.04 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Score the cut side of each aubergine in a criss-cross pattern. Brush with 1 tablespoon of the oil and roast cut side up for 30 minutes, until soft.
30 min - 2
Meanwhile, rinse the quinoa and cook in plenty of boiling water for 12 minutes. Drain well.
12 min - 3
Heat the remaining oil in a frying pan. Cook the red pepper for 4 minutes, then add the chickpeas and 80 ml of your ready made jerk marinade (see the base recipe). Cook for 4 minutes.
8 min - 4
Scoop out some flesh from each roasted aubergine half, leaving a 1 cm border, and chop it roughly. Stir it into the pan with the quinoa, spring onions and lime juice.
- 5
Pile the filling into the aubergine shells. Return to the oven for 10 minutes to heat through.
10 min - 6
Serve topped with your ready made tzatziki (see the base recipe) and coriander.
Tips
- Salting the aubergines is not needed for modern varieties. Just roast until the flesh is completely soft and collapses.
- Rinse quinoa thoroughly before cooking, or it tastes bitter.
- Swap the tzatziki for a dairy free coconut yoghurt with lime and mint to make the dish dairy free.
Storing and freezing
Keeps in the fridge for up to 3 days, cooled within 2 hours. Reheat until steaming hot all the way through. Tzatziki keeps for 2 days. Do not freeze the stuffed aubergines.
Questions
Can I make this vegan?
Yes. Swap the tzatziki for a dairy free coconut yoghurt mixed with cucumber, mint and lime. The rest of the dish, including the jerk marinade, is already vegan.
Can I use rice instead of quinoa?
Yes, use 250 g cooked basmati or brown rice. Cool and chill any leftover rice quickly and reheat only once.
Can I prepare it in advance?
Yes. Roast and fill the aubergines up to a day ahead, chill, and reheat in the oven for 20 minutes until steaming hot all the way through. Add the tzatziki just before serving.
More made with homemade tzatziki
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.