Egyptian Aubergine

with spicy red pepper quinoa


You won’t get the hump with this Egyptian dish! Simple and satisfying, sharp spice, sesame, mixed quinoa and mouth-watering peppers.

  • 1 Aubergine
  • 1 bag Piquillo Pepper
  • 1 bag Quinoa
  • 1 clove Garlic
  • 1 pot Dukkah Spice
  • 1 Red Onion
  • 1 pot Cumin Seeds
  • 1 Chilli
  • 1 bag Coriander
  • 1 bag Parsley
  • 1 pot Walnuts
  • 4 tbsp Olive Oil*

  • 2 Aubergine
  • 2 bags Piquillo Pepper
  • 2 bags Quinoa
  • 2 cloves Garlic
  • 2 pots Dukkah Spice
  • 2 Red Onions
  • 2 pots Cumin Seeds
  • 1 Chilli
  • 1 bag Coriander
  • 1 bag Parsley
  • 2 pots Walnuts
  • 4 tbsp Olive Oil*

Recipe method


Cut the aubergine into fat chips. Sprinkle with salt, leave for 10 minutes to draw the water out, then pat dry with a tea towel. Heat 4 tablespoons of olive oil in a pan, then add the aubergine, crushed garlic and cumin seeds. Fry until golden then add to an oven dish.


Peel and slice the red onion into rings 5mm thick, dry fry in a hot pan for 1 minute each side, remove from the pan and break over the aubergine mix and bake at 180°c for about 15 minutes until golden and soft.


Meanwhile, add the quinoa to a pan of salted water and boil until soft. Drain the quinoa, rinse under water and drain again. Slice the piquillo peppers. Mix 2 tablespoons of olive oil with the Dukkah spice, and fry the peppers in the mix. Add the chopped parsley and chopped walnuts, then season with salt and pepper. Once the peppers are fried, remove from the heat and mix in with the quinoa.


To serve, spoon the quinoa mix into the centre of the plate, scatter over the aubergine mix, sliced red chilli and chopped coriander - serve with a spoonfull of yoghurt (optional).

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