High Protein Roasted Aubergine
Elevate your plant-based dining with this High Protein Roasted Aubergine recipe—a satisfying, nutrient-packed dish perfect for weeknight meals or dinner parties. Tender roasted aubergine halves are generously stuffed with a flavorful blend of protein-rich chickpeas, fluffy quinoa, creamy tahini, and aromatic spices like cumin and paprika. A drizzle of lemon juice adds a zesty brightness, while fresh parsley provides a pop of color and freshness. This easy-to-make, gluten-free recipe delivers balanced nutrition, takes just an hour from start to finish, and serves four. Perfect as a hearty vegetarian main dish or a beautiful side, this roasted aubergine recipe is as healthy as it is delicious.
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Recipe Information
Ingredients
- 2 medium aubergines (eggplants)
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 1 cup quinoa, cooked
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.25 cup fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the aubergines in half lengthwise and score the flesh with a knife in a crosshatch pattern, making sure not to cut through the skin.
Brush the cut sides of the aubergines with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Place them cut-side-up on the prepared baking sheet.
Roast the aubergines in the preheated oven for 25 to 30 minutes, or until the flesh is tender and browned.
While the aubergines are roasting, prepare the chickpea mixture. In a bowl, combine the drained chickpeas, cooked quinoa, remaining olive oil, lemon juice, tahini, minced garlic, ground cumin, paprika, salt, and pepper. Stir well to combine.
Once the aubergines are done, remove them from the oven and let them cool slightly. Gently scoop out a portion of the flesh, leaving about 1/4 inch attached to the skin, and add it to the chickpea-quinoa mixture. Mix well.
Fill the scored aubergine halves with the chickpea-quinoa mixture, pressing it down gently to pack the filling.
Return the filled aubergines to the oven and roast for an additional 10 minutes, or until heated through.
Garnish with chopped fresh parsley before serving. Enjoy your high protein roasted aubergines warm!
Nutrition Facts
Calories |
1511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2544 mg | 111% | |
| Total Carbohydrate | 174.6 g | 63% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 38.7 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2718 mg | 209% | |
| Iron | 10732.8 mg | 59627% | |
| Potassium | 3340 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
