Stuffed Eggplant with Green Tahini Dressing

  • Author: Homegrown Provisions
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 4 1x



  • 2 eggplants, halved lengthwise and flesh scooped
  • 2 tbsp olive oil
  • salt
  • sprinkle of fresh herbs

Quinoa-Chickpea Stuffing

  • 1 yellow onion, diced
  • 2 cups cooked quinoa, warm
  • 3 garlic cloves
  • 3 tbsp pine nuts, toasted
  • 1, 15oz. can chickpeas, rinsed and drained

Fresh Herb Vinaigrette

  • 1 tbsp tarragon, roughly chopped
  • 1 tbsp dill, roughly chopped
  • 1 tbsp mint leaves, roughly chopped
  • 1/4 cup parsley, packed, stems removed and roughly chopped
  • 3 tbsp champagne vinegar
  • 1/3 cup olive oil
  • 1 tsp agave nectar
  • 1 tsp salt

Green Tahini Sauce

  • 1/2 cup tahini
  • 1/2 cup parsley, packed and stems removed
  • 1 tbsp dill
  • 1 tbsp chives
  • 2 garlic cloves
  • 2 tbsp sesame oil
  • 2 tbsp lemon juice
  • 2 tbsp water
  • salt to taste


  1. Pre-heat the oven to 400 degrees F.
  2. Line a baking sheet with parchment paper and place the eggplant halves on the baking sheet face up.
  3. Drizzle olive oil on top of the eggplant halves and sprinkle with salt. Bake for 20 minutes or until flesh is brown and tender with crispy edges.
  4. While the eggplant is baking, saute the onion and garlic (with a bit of olive oil) in a medium sauté pan for 5-7 minutes or until soft, fragrant and golden brown.
  5. In a medium-sized mixing bowl, add the sautéed onion, garlic, cooked, warm quinoa, chickpeas and toasted pine nuts. Set aside.
  6. Make the fresh herb vinaigrette. In a small mixing bowl, combine vinaigrette ingredients and lightly stir to mix. Pour vinaigrette over the top of the stuffing and stir to coat.
  7. Remove the eggplant halves from the oven and allow to cool to room temperature. Reduce the oven heat to 210 degrees F.
  8. While the eggplant is cooling, make the green tahini sauce.
  9. Add all green tahini ingredients to a high-speed food processor or blender (except for the salt) and whirl away until smooth and creamy. Add salt to taste and adjust to your liking.
  10. Spoon the quinoa-chickpea stuffing evenly among the eggplant halves. Bake for an additional 10 minutes.
  11. Remove from the oven and garnish with fresh herbs and a healthy drizzle of green tahini sauce. Enjoy warm.


When cutting the eggplant in half lengthwise, do so by cutting straight through the stem. I used a serrated knife to carve the eggplant flesh around the perimeter, and then a serrated spoon to scoop the flesh (but a regular spoon will work here too).