Stuffed eggplant for lunch

Eggplant stuffed with quinoa, leek and pine nuts


Eggplants have popular on our tables for quite some time. No wonder – like most vegetables, they are low in calories and rich in minerals, vitamins, dietary fiber and antioxidants. Eggplants can also be helpful if you want to lower your ‘bad’ cholesterol. Moreover, they have antibacterial and diuretic properties.



I washed eggplants thoroughly, dried them with kitchen towels, cut in half and scooped out the flesh. Then I cooked quinoa in slightly salted water. I grated the carrots finely and sliced the leek. In a bowl, I mixed all ingredients of the stuffing: eggplant flesh, carrots, quinoa, leek, finely chopped garlic and dill, coconut oil and spices. I stuffed the eggplant halves and baked them for 25 minutes at 200℃.


If you are looking for more delicious and inspiring recipes, you will find them in my Diet by Ann!


Anna Lewandowska

Athlete and nutrition specialist. Multiple medalist of the national in traditional karate in European and World Championships. Author of workout plans and books on healthy lifestyle that have helped her motivate over a million of people to change their lives for the better.

Founder of Healthy Plan by Ann, Diet & Training by Ann. CEO of Foods by Ann. Co-founder of Baby by Ann.

Wife of footballer Robert Lewandowski, the captain of the Poland national football team and Bayern Munich player. Read more »

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