Roasted Eggplants with Chicken & Quinoa

Spring is coming and brings with it a wide range of vegetables. Today we are going to make an amazing eggplant starter with a light stuffing of chicken, quinoa, and avocado. By simply removing the chicken from the recipe, you could make a healthy vegan meal. We hope you`ll enjoy!

Roasted Egg Plant with Chicken & Quinoa

  • Servings: 4
  • Difficulty: easy
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Oven roasted eggplants with a light stuffing of chicken and quinoa.


  • 2 Eggplants
  • 1 Bell pepper
  • 1 Onion
  • 1 Avocado
  • 1 Chicken breast
  • 150 g Sweetcorn
  • 1/2 cup Quinoa
  • Olive oil
  • Sesame oil
  • Salt
  • Pepper
  • 1 tsp Parsley


  1. Prepare the eggplants:
    • Cut the eggplants in halves, then do cross cuts in the core of each half.
    • Season with salt and pepper and drizzle with a bit of olive oil.
    • Roast them for 30 minutes at 220°C.
    • After you take the eggplants out of the oven, cover them for 10 minutes to soften, then carve the cores out.
    • Chop the remaining cores into medium chunks.
  2. Prepare the quinoa:
    • Wash and drain the quinoa in cold water to reduce the bitterness.
    • Bring to the boil one cup of water, then reduce to the simmer.
    • Add the quinoa and a pinch of salt, and cook for 10 minutes.
    • Remove from the heat and cover up with the lid until the water is fully absorbed by the grains. (approximately 5 minutes)
  3. Finely chop the onion and the pepper.
  4. In a large pan, braise the onion and peppers in 1 tbsp of sesame oil.
  5. Add the chicken, diced into small cubes.
  6. Season with salt and pepper and cook for 10 minutes. (or until the chicken is fully cooked)
  7. In a large bowl, add the cooked quinoa, followed by the chicken mix, chopped avocado, and the sweetcorn.
  8. Season with salt, pepper, parsley, and a bit of sesame oil. Squeeze the juice from a half lemon, and stir well.
  9. Add the eggplant chunks, and stir again.
  10. Serve in boats of eggplants or regular bowl plates.

Some tips from us:
– Optionally, garnish with sour cream.
– You could add some grated cheese and bake the eggplants for 10 minutes at 250°C.
– For the vegan option, remove the chicken, or replace it with sun-dried tomatoes chunks.

We hope you enjoyed! Would love to hear from you in the comments below.

Very best wishes,

xxx Tasty Game Team

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