Step 1

Preheat your oven to 350° F (180° C) and line a baking sheet with parchment paper.

Step 2

Scoop out the center part from each aubergine half using a small spoon. Make sure to leave a ½ to 1-inch border around the skin so the aubergine stays sturdy enough for the filling.

Step 3

Reserve the flesh in a sealed container in the fridge since it’s perfect for veggie stir-fries or dips.

Step 4

Arrange the prepared aubergines onto the baking sheet and place in the oven to roast for around 10-15 minutes until slightly soft.

Step 5

In the meantime, combine the onion, carrots, cumin, smoked paprika, cayenne, cinnamon and splash of veggie broth in a non-stick pan and place over medium heat.

Step 6

Cook, stirring occasionally, until the onions are soft and translucent. Add water, as needed, so the veggies don’t stick to the pan.

Step 7

Pour in the crushed tomatoes, vegetable broth and rinsed quinoa. Generously season with salt and pepper, then cover with a lid. Bring to a boil, then let it simmer for around 12 minutes or until the quinoa has absorbed most of the liquid.

Step 8

Make sure to stir occasionally to avoid burning once the mixture thickens. Don’t worry if the quinoa is not cooked all the way through — it will finish cooking in the oven.

Step 9

Remove from heat and stir in the chickpeas, raisins and parsley.

Step 10

Remove the aubergine halves from the oven and fill each aubergine half with ¼ of the mixture from the stove.

Step 11

Return your baking sheet to the oven to roast for around 15-20 more minutes until the aubergines are tender and the quinoa filling is soft and bubbly.

Step 12

While the stuffed aubergines are roasting, whisk all ingredients for the lemony yogurt sauce together in a small bowl.

Step 13

Once the aubergines are done, drizzle each one with some of the lemony yogurt and top with sesame seeds and parsley. Serve immediately and enjoy!