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Healthy Recipes using Aubergine

Grilled Aubergine and Quinoa Salad

This refreshing salad combines grilled aubergine with protein-packed quinoa and a zesty lemon dressing, perfect for a light lunch or dinner.

Ingredients
  • 1 large aubergine, sliced
  • 1 cup cooked quinoa
  • 2 cups mixed greens
  • 1/4 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
Instructions
  1. Preheat the grill to medium-high heat and brush the aubergine slices with olive oil, salt, and pepper.
  2. Grill the aubergine for about 4-5 minutes on each side until tender and slightly charred.
  3. In a large bowl, combine the grilled aubergine, cooked quinoa, mixed greens, and cherry tomatoes. Drizzle with lemon juice and serve.

Aubergine and Chickpea Curry

This hearty curry features aubergine and chickpeas simmered in a fragrant coconut milk sauce, served over brown rice for a nutritious meal.

Ingredients
  • 1 large aubergine, diced
  • 1 can chickpeas, drained
  • 1 can coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 2 cups spinach
  • Salt to taste
  • Brown rice for serving
Instructions
  1. In a large pot, sauté the onion and garlic until translucent, then add the curry powder and cook for another minute.
  2. Add the diced aubergine and chickpeas, stirring to coat with the spices, then pour in the coconut milk and simmer for 15 minutes.
  3. Stir in the spinach until wilted, season with salt, and serve over brown rice.

Stuffed Aubergine with Quinoa and Feta

Deliciously stuffed aubergine halves filled with quinoa, feta cheese, and herbs, baked until golden and bubbling.

Ingredients
  • 2 aubergines, halved
  • 1 cup cooked quinoa
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup parsley, chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 375°F (190°C). Scoop out the center of the aubergine halves and chop the flesh.
  2. In a bowl, mix the chopped aubergine flesh, cooked quinoa, feta, parsley, olive oil, salt, and pepper.
  3. Fill the aubergine halves with the mixture and bake for 25-30 minutes until tender.

Aubergine and Tomato Bake

A comforting bake of layered aubergine and tomatoes, topped with a sprinkle of cheese, perfect for a healthy side dish.

Ingredients
  • 2 large aubergines, sliced
  • 4 large tomatoes, sliced
  • 1 cup mozzarella cheese, shredded
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish
Instructions
  1. Preheat the oven to 400°F (200°C). In a baking dish, layer the aubergine and tomato slices, seasoning each layer with salt and pepper.
  2. Drizzle with olive oil and top with mozzarella cheese.
  3. Bake for 30-35 minutes until the aubergine is tender and the cheese is bubbly. Garnish with fresh basil before serving.

Aubergine Hummus

A creamy and smoky twist on traditional hummus, made with roasted aubergine, tahini, and garlic, perfect for dipping or spreading.

Ingredients
  • 1 large aubergine
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • Salt to taste
  • Pita bread and veggies for serving
Instructions
  1. Preheat the oven to 400°F (200°C). Roast the aubergine whole for about 30-40 minutes until soft.
  2. Allow to cool, then scoop out the flesh and blend with tahini, olive oil, garlic, lemon juice, and salt until smooth.
  3. Serve with pita bread and fresh vegetables.

Aubergine and Lentil Stew

A hearty stew featuring aubergine and lentils, simmered with spices and vegetables, perfect for a filling meal.

Ingredients
  • 1 large aubergine, diced
  • 1 cup lentils, rinsed
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tablespoon cumin
  • Salt and pepper to taste
Instructions
  1. In a large pot, sauté the onion, garlic, and carrots until softened.
  2. Add the diced aubergine, lentils, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-35 minutes until lentils are tender.
  3. Serve hot, garnished with fresh herbs if desired.

Aubergine Pizza with Cauliflower Crust

A low-carb pizza featuring a cauliflower crust topped with roasted aubergine, fresh tomatoes, and mozzarella cheese.

Ingredients
  • 1 head cauliflower, riced
  • 1 large aubergine, sliced
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup tomato sauce
  • 1 teaspoon Italian herbs
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 425°F (220°C). Steam the riced cauliflower until tender, then mix with cheese, herbs, salt, and form into a crust on a baking sheet.
  2. Bake the crust for 15-20 minutes until golden. Top with tomato sauce, roasted aubergine, and mozzarella cheese.
  3. Return to the oven and bake for another 10-15 minutes until the cheese is melted.

Aubergine and Spinach Frittata

A protein-packed frittata made with eggs, sautéed aubergine, and spinach, perfect for breakfast or brunch.

Ingredients
  • 1 large aubergine, diced
  • 2 cups spinach
  • 6 eggs
  • 1/4 cup milk
  • Salt and pepper to taste
  • 1 tablespoon olive oil
Instructions
  1. Preheat the oven to 350°F (175°C). In an oven-safe skillet, heat olive oil and sauté the diced aubergine until soft.
  2. Add the spinach and cook until wilted. In a bowl, whisk together eggs, milk, salt, and pepper, then pour over the vegetables.
  3. Cook on the stovetop for a few minutes, then transfer to the oven and bake for 15-20 minutes until set.

Aubergine Tacos with Avocado Salsa

These flavorful tacos feature roasted aubergine and a fresh avocado salsa, wrapped in corn tortillas for a healthy twist on a classic dish.

Ingredients
  • 1 large aubergine, diced
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • Corn tortillas
  • 1 avocado, diced
  • 1/2 cup diced tomatoes
  • 1/4 cup cilantro, chopped
  • Juice of 1 lime
Instructions
  1. Preheat the oven to 400°F (200°C). Toss the diced aubergine with olive oil and chili powder, and spread on a baking sheet.
  2. Roast for 25-30 minutes until tender. In a bowl, combine avocado, tomatoes, cilantro, and lime juice for the salsa.
  3. Serve the roasted aubergine in corn tortillas topped with avocado salsa.