Spiced Eggplant And Zucchini Quinoa

Roasted eggplant and zucchini shine in this dish with earthy spices, coriander and paprika. You can serve just this as a scrumptious vegetarian meal, or you can use it as a side to be placed on the table. If you are looking for a hearty plant based meal that has all the flavours and textures you desire, look no further!


Prep Time:

20 minutes

Cook Time:

30 minutes

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Spiced Eggplant And Zucchini Quinoa

I love a layered dish, where each element has the chance to shine, all coming together to create a mouthful of perfection. It also allows us to see all the different tastes and textures in the meal – creaminess from yoghurt, bite from quinoa, crunch from seeds and all to work together to allow the centre of the plate, the eggplant and zucchini, to show us how delicious it can be. 

This recipe is a great example of using vegetables as the hero of the plate. 

One of my favourite wellness educators, Mark Hyman, explained that when eating animal products (if you eat them), ideally they act as the condiment, simply adding them to a rich plate of beautiful plants. 

And I think this is such a nice way to think about eating. Let’s bring vegetables to the centre of the meal!

This recipe is very versatile. You can serve just this as a scrumptious vegetarian meal, or you can use it as a side to be placed on the table. 

When I’m doing a dinner party, I like to make sides that are substantial enough to stand on their own as a meal and this is just that!

Spiced Eggplant And Zucchini Quinoa

An easy vegetarian feast that heroes the natural flavours of eggplant and zucchini.



Prep time:

20 minutes

Cook time:

30 minutes

  • 1 medium eggplant, sliced lengthwise into quarters
  • 2 zucchinis, sliced into halves or quarters
  • 2 cups cooked quinoa 
  • 2 tbsp sunflower seeds, toasted
  • 2 tbsp pepitas, toasted
  • 1 lemon, juiced
  • 1/4 cup olive oil, divided
  • 2 tsp dried oregano
  • 1 tsp paprika
  • 1/2 tsp chilli flakes
  • 1/2 tsp ground coriander
  • 1 cup Greek yoghurt
  • 2 tbsp tahini
  • Fresh mint, to serve
  • Salt and pepper, to taste
  1. Preheat the oven to 200℃. 
  2. Place zucchini and eggplant on a tray, coat with 2 tbsp of olive oil, oregano, paprika, salt and pepper. Roast in the oven for 30 minutes.
  3. In a large bowl, combine the quinoa, seeds, remaining olive oil, lemon juice, chilli and coriander. Toss.
  4. Combine yoghurt and tahini in a bowl and season with salt and pepper.
  5. Serve it all together and top with extra seeds and fresh mint.
  • You can use any grain for this recipe, it works great with a combo of quinoa and brown rice. 
  • Dairy free option: Use coconut yoghurt in place of Greek yoghurt.  
  • For quinoa cooking instructions, click here. 
  • To toast seeds, simply place on a dry pan over a medium heat for approximately five minutes, until golden and fragrant. Watch carefully to ensure they don’t burn, and toss occasionally to ensure all seeds are evenly distributed. 
  • Cooking time may vary depending on the size of your zucchini and eggplant slices. You want them to be soft in the middle and slightly browned on the edges.
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