45 min   4 portions   difficulty

Stuffed eggplant


Step 1

Preheat the oven to 180 °c. 

Step 2

Cut the red onion, pumpkin and Zucchini into small cubes.

Step 3

Chop the onion and the garlic, chop the walnuts and the feta cheese.

Step 4

Cut the eggplants in the middle and hollow them out. Cut the waste into small cubes. 

Step 5

Mix the Eggplant with the zucchini, pumpkin, onion, garlic, nuts and a drizzle of oil. Season with cumin, fresh herbs, Sage, salt and pepper.

Step 6

Bake the quorn briefly in some olive oil. Scoop the quorn with half the crumbled feta by the vegetables. Fill the eggplants and sprinkle it with the rest of the feta. Put it 20 to 25 minutes in the oven

Step 7

Peel the potatoes and boil them until tender. Make mashed potatoes. Season with nutmeg, salt and pepper. Serve the mashed potatoes with the eggplants.


  • 400 gram Quorn
  • 2 eggplant
  • 1 red onion
  • 800 gram potatoes
  • 2 leaves Sage
  • 500 gram walnut
  • 1 teaspoon Cumin
  • 1 Zucchini
  • 200 gram Pumpkin
  • 2 tablespoon herbs
  • 2 clove garlic
  • 150 gram Feta cheese
  • Milk
  • Butter
  • nutmeg
  • Olive oil
  • Pepper & Salt