High Protein Roasted Aubergine

Elevate your plant-based meals with this High Protein Roasted Aubergine recipe—a nourishing dish that’s as satisfying as it is flavorful. Perfectly roasted aubergine halves become the ultimate vessel for a hearty, protein-packed filling made from creamy chickpeas, nutty quinoa, and a zesty tahini-lemon dressing infused with garlic and warm spices like cumin and paprika. The crosshatch scoring technique ensures the aubergine roasts to golden, tender perfection, while the filling is a beautifully textured blend of wholesome ingredients. Topped with fresh parsley for a burst of color and herby freshness, this vegan and gluten-free recipe is both nutritious and delicious. Ready in under an hour, it’s a wonderful main course or side dish that’s satisfying and easy to prepare, making it an ideal weeknight dinner or meal prep option.

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Roast the aubergines in the preheated oven for 25 to 30 minutes, or until the flesh is tender and browned.

Step 5

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.

Step 6

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.

Step 7

Fill the scored aubergine halves with the chickpea-quinoa mixture, pressing it down gently to pack the filling.

Step 8

Return the filled aubergines to the oven and roast for an additional 10 minutes, or until heated through.

Step 9

Garnish with chopped fresh parsley before serving. Enjoy your high protein roasted aubergines warm!

Nutrition Facts

Serving size	(1385.0g)

Amount per serving	% Daily Value*
Calories	1510.6

Total Fat 74.8g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2544.0mg	0%
Total Carbohydrate 174.6g	0%
Dietary Fiber 51.6g	0%
Total Sugars 38.7g
Protein 50.2g	0%

Vitamin D 0IU	0%
Calcium 2718.4mg	0%
Iron 10732.8mg	0%
Potassium 3339.5mg	0%

*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.

Source of Calories

Fat: 42.8%

Protein: 12.8%

Carbs: 44.4%