Our Recipes

Grilled Aubergine with Black Olive & Pesto Quinoa


(Serves 2)

We would like to thank Lucy Musgrave who has developed this wonderful mouth-watering recipe using our black olive & pesto ready-to-eat quinoa pouches (Twitter: @lucymuz_     Instagram @puredelicious_     Facebook: Lucy Musgrave).


  • 1 medium aubergine
  • 6 tbsp olive oil
  • 1 garlic clove
  • 1 tsp chilli flakes
  • 2 tsp oregano
  • 1 black olive & pesto ready-to-eat quinoa pouch
  • 5 jarred sun dried tomatoes
  • 5 jarred roasted artichokes
  • 5 slices jarred roasted pepper
  • Large handful fresh basil
  • Salt


  • Preheat the grill to medium, then slice the aubergine into 1cm thick circles
  • Salt each aubergine slice to draw out the moisture, and leave to sit for around 15 minutes.
  • Meanwhile, chop the sun dried tomatoes, artichokes, peppers and basil into small pieces, and place into a bowl along with the black olive and pesto quinoa pouch. Combine well.
  • In a seperate bowl, combine the oil, crushed garlic, chilli flakes and oregano and mix. Soak easch slice of aubergine in the mixture, then place on a tray.
  • Put the aubergine slices under the grill for a few minutes, or unitl they begin to soften and turn brown.
  • Divide the quinoa between two plates, and add the aubergine slices. Garnish with fresh basil and serve.