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Roasted Aubergine

Roasted Aubergine

with Quinoa, Halloumi and Cherry Tomato Salsa

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For when you’re short of time but craving a dish that’ll give you a little bit of a health kick, make this delicious recipe your go to. Roasting the spiced aubergine at a high heat will make it lovely and crispy on the outside and soft and juicy on the inside. Served alongside protein-rich quinoa, tomato salsa and golden halloumi, you’ll have a hard time deciding which ingredient you love most.

Tags:No Gluten Containing Ingredients

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pot(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

120 grams


1 unit(s)


1.5 tsp

Ground Coriander

1 punnet(s)

Cherry Plum Tomatoes

1 bunch(es)

Flat Leaf Parsley

25 grams



1 tbsp

Balsamic Vinegar


1 block(s)



Not included in your delivery

½ litre(s)


2 tbsp

Olive Oil

1 tbsp

Olive Oil for the Salsa

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3992 kJ
Energy (kcal)954 kcal
Fat64.0 g
of which saturates22.0 g
Carbohydrate52 g
of which sugars20.0 g
Protein43 g
Salt6.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Cutting board
Small Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Pour the water (see ingredients for amount) into a large saucepan and bring to the boil on medium-high heat. Add the vegetable stock pot and stir to dissolve. Tip the quinoa into a sieve and rinse with cold water.


Remove the stalk top from the aubergine, halve lengthways and chop into wedges about the length and width of your index finger. Place on a lined baking tray in a single layer. In a small bowl, mix the ground coriander with the oil (see ingredients for amount) and a pinch of salt and pepper. Drizzle this over the aubergine, make sure it gets a good coating. Roast on the middle of your oven until crispy, 20-25 mins.


Meanwhile, add the quinoa to the boiling stock, stir and reduce the heat to medium. Bubble away until the seeds have split, the quinoa has tripled in volume and is tender enough to eat, 15 mins. When cooked, drain in the sieve, pop back into your pan and cover with a lid to keep warm.


Halve the baby plum tomatoes and put in a bowl. Finely chop the parsley (stalks and all). Pierce the bag the hazelnuts are in, then bash them in their bag with the bottom of a frying pan or rolling pin until lightly crushed. Add the parsley and hazelnuts to the tomatoes along with the balsamic vinegar and oil. Add a pinch of salt and pepper and mix together. Keep to one side.


Cut the halloumi into four slices per person. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, lay in the halloumi slices and cook until golden, 3-4 mins on each side. Then remove from the pan and set aside.


Serve the quinoa in bowls and top with the roasted aubergine and half the tomato salsa. Place the halloumi slices on top and spoon over the remaining salsa. Enjoy!