Prep: 20 Roasted eggplant halves stuffed with a savory harissa quinoa filling, drizzled with a creamy, lemony yogurt sauce, then topped with fresh parsley. Every bite of this Roasted Harissa Stuffed Eggplant recipe is full of flavor! This healthy vegetarian dinner recipe is elegant and SO delicious, yet incredibly easy to make.
Roasted Eggplant Recipe
Mix things up with this Roasted Harissa Stuffed Eggplant recipe for dinner! It’s vegetarian, gluten-free, and can easily be made vegan. The tender roasted eggplant is balanced by the hearty quinoa kale filling, sauteed in a harissa sauce (opens in a new tab) mixture that can be adjusted to taste. The creamy, lemon yogurt sauce adds a bright flavor that brings it all together!
[adthrive-in-post-video-player video-id=”ZZhoqNJj” upload-date=”2023-08-07T06:00:00.000Z” name=”Roasted Harissa Stuffed Eggplant” description=”Roasted eggplant halves stuffed with a savory harissa quinoa filling, drizzled with a creamy, lemony yogurt sauce, then topped with fresh parsley. Every bite of this Roasted Harissa Stuffed Eggplant recipe is full of flavor! This healthy vegetarian dinner recipe is elegant and SO delicious, yet incredibly easy to make.” player-type=”default” override-embed=”default”]You can make this stuffed roasted eggplant recipe as is, or you can cube the roasted eggplant and turn this into a bowl recipe. Either way, it’s soooooo good and perfect for an easy weeknight dinner!
RELATED: 70+ BEST Easy Vegetarian Recipes
Ingredients for Harissa Stuffed Eggplant
Here’s what you’ll need for this easy recipe:
Eggplant
- Eggplants (halved)
- Extra Virgin Olive Oil
- Salt/Pepper (to taste)
Filling
- Cooked Quinoa (opens in a new tab)
- Chopped Kale
- Olive Oil
- Shallot (diced)
- Minced Garlic
- Harissa Sauce (opens in a new tab) (depending on spice preference)
- Tomato Paste
- Salt/Pepper
- Parsley
Yogurt Sauce
- Plain Greek Yogurt
- Fresh Lemon Juice
- Minced Garlic
- Ground Cumin
- Salt
How to Make Roasted Stuffed Eggplant
1. Prep & Half the Eggplants
Cut each eggplant in half, scoop out some of the flesh in the middle, place on a baking sheet (skin side down), and drizzle with oil. Sprinkle with salt and pepper to taste.
2. Roast Eggplant In Oven
Bake for 30-35 minutes, or until tender!
3. Saute The Quinoa Harissa Filling
Saute cooked quinoa, kale, shallot, garlic, harissa sauce, and tomato paste in a skillet.
4. Whisk The Yogurt Sauce
Meanwhile, whisk the lemon yogurt sauce ingredients together.
5. Fill Each Eggplant Half
Fill each eggplant half with the harissa quinoa filling.
6. Top With Yogurt Sauce & Parsley
Drizzle each half with yogurt sauce and top with fresh parsley!
You’ll Also Love: Vegetarian Enchiladas (Easy Recipe)
More Stuffed Eggplant Filling Ideas
- Mediterranean Quinoa Salad: Mix cooked quinoa with cherry tomatoes, cucumbers, feta cheese, olives, and fresh herbs for a light and refreshing stuffing.
- Spicy Chickpea Mash: Create a flavorful filling by mashing chickpeas with roasted red peppers, cumin, paprika, and a squeeze of lemon juice.
- Cheesy Spinach and Mushroom: Sauté spinach and mushrooms with garlic and onions, then mix in ricotta or cottage cheese for a creamy and savory filling.
- Tex-Mex Black Bean Stuffing: Combine black beans, corn, diced tomatoes, and chopped cilantro with a sprinkle of chili powder and cumin for a zesty, Southwestern-inspired filling.
- Lentil and Rice Medley: Cook lentils and rice together, then add sautéed onions, carrots (or any veggies you want), and a touch of curry powder for a hearty and aromatic filling.
More Topping Ideas
- Tahini Sauce (opens in a new tab)
- Fresh Basil
- Parmesan Cheese
Q&A
What is Harissa?
Harissa is a vibrant and aromatic chili paste that adds a burst of flavor to any dish. It’s a fiery blend of roasted red peppers, hot chili peppers, garlic, olive oil, and various spices, like cumin and coriander. The result is a mouthwatering condiment with a perfect balance of heat and complexity. Whether used as a marinade, a dipping sauce, or a seasoning, Harissa elevates the taste of meats, vegetables, and even grains. Its bold and smoky taste makes it a must-have pantry essential!
Substitute for Harissa Paste?
A great substitute for harissa paste can be made by mixing equal parts of hot paprika or cayenne pepper, with a dash of ground cumin, coriander, and garlic powder. To achieve that lovely texture similar to Harissa paste, blend the spices with a bit of olive oil and a splash of tomato paste. This homemade blend captures the essence of Harissa!
How Long to Roast Eggplant in the Oven?
To roast eggplant in the oven, preheat to 425°F (220°C). Slice the eggplant, brush it with olive oil, and sprinkle it with salt and pepper. Roast for 30-35 mins (depending on the size) or until tender.
More Vegetarian Dinner Recipes
- Chili Mango Zesty Quinoa Salad
- Vegetarian Lentil & Sweet Potato Curry
- Mushroom Cauliflower Pizza
- Vegan Spicy Thai Tofu Tacos
- Creamy Lemon Kale Gnocchi
Did you make this roasted eggplant recipe? Rate it below and follow along on Instagram (opens in a new tab) for more healthy recipes!
Roasted Harissa Stuffed Eggplant
Ingredients
Eggplant
- 2 large eggplants (halved)
- 2 Tablespoons olive oil (opens in a new tab)
- 1 generous pinch salt/pepper (to taste)
Filling
- 2 cups cooked quinoa (opens in a new tab)
- 1 1/2 cups very finely chopped kale
- 2 Tablespoons olive oil (opens in a new tab)
- 1 medium shallot (diced)
- 2 teaspoons minced garlic
- 1/4 – 1/3 cup harissa sauce (opens in a new tab) (depending on spice preference)
- 1 Tablespoon tomato paste
- salt/pepper to taste
- 1/4 cup water
- 1/4 cup fresh chopped parsley
Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 2 Tablespoons lemon juice
- 1 teaspoon minced garlic
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 425 degrees F.
- Cut each eggplant in half, lengthwise, and scoop out some of the flesh.
- Add to a baking sheet, cut side up.
- Drizzle with the olive oil, then top with salt and pepper.
- Bake for 30-35 minutes or until the eggplant is fork tender. It will depend on how large the eggplant is.
- Meanwhile, heat the olive oil in a skillet over medium heat.
- Add the diced shallot and minced garlic and saute for 3-5 minutes.
- Add in the tomato paste and harissa sauce and cook for 1-2 more minutes.
- Add in all remaining ingredients for the filling mixture and saute over low heat for about 5 minutes to let the flavors blend.
- Whisk together all ingredients for the yogurt sauce and set aside.
- When the eggplants are done, remove from the oven and add the quinoa filling, then drizzle with the yogurt sauce.
- Top with fresh parsley if desired and enjoy!
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Really like this – first time I made only the aubergine without the topping (was going for low carb). Had it with chicken drumsticks, green beans and tahini yoghurt. Great!! Next time I will make the lentil topping. Thanks for this great addition to my weeknight routine!
So glad you enjoyed the recipe! 🙂 That sounds delicious. Love that this has made your weeknight menu!
This is such an easy dinner! Perfect for busy weeknights when you need healthy AND easy!
It will always be a veggie in my book, too! And this looks like a delicious way to enjoy eggplant. My husband has finally warmed up to this “fruit” so I’ll need to try this recipe out on him.
I had no idea eggplant was a fruit, Lol! I don’t cook with it very often but I do love the miso eggplant from My New Roots and this is kinda similar with different flavours. I’ve never made harissa so I’d love to try this, sounds so good!!
Okaaaay. It never fails to shock people but I have never ever eaten egg plant. I don’t know why. I’ve seen it before and opted out 🙂 but I look at this and think: it just might be time!!!