Good-Skin Supper: Baked Eggplant with Spinach

baked eggplant
David Loftus
  • Yield: 4 servings

If winter weather has left you with a dull or irritated complexion, try tackling the problem from the inside out—courtesy of this baked eggplant with spinach recipe from makeup artist Wendy Rowe’s new cookbook Eat Beautiful. Aside from the high water content, which boosts moisture, eggplant contains a flavonoid called nasunin, which protects skin cells from damage. Plus, the healthy dose of vitamin A in spinach helps increase cell turnover for a fresher face.


2 eggplant, sliced in half lengthwise
2tablespoons olive oil
1cup quinoa
1 vegetable stock cube
1 1/2cups water
2 shallots, chopped
2 handfuls spinach
2cloves garlic, chopped
1/2ounce Parmesan


  1. Preheat the oven to 400°F.
  2. Place eggplant halves cut-side up on a baking sheet. Drizzle with olive oil and bake for 20 minutes or until tender.
  3. Meanwhile, combine quinoa, stock cube and water in a pan. Bring to a boil, reduce the heat and simmer for 20 minutes. Cook covered for the last 5 minutes to make the quinoa sticky.
  4. When the eggplant is done, scoop out the insides, leaving the skins on the baking sheet. Transfer the flesh to a food processor and add shallots.
  5. Put spinach and garlic in a strainer and pour boiling water over to blanch. Add to the processor and whiz until smooth. Place in a bowl and stir in quinoa.
  6. Grate Parmesan into quinoa mix before spooning back into the eggplant skins. Bake for another 5 minutes.

Recipe reprinted with permission from Eat Beautiful: Food and Recipes to Nourish Your Skin from the Inside Out © 2016 by Wendy Rowe, published by Clarkson Potter, an imprint of Penguin Random House, LLC.

Nutritional Info *per serving

  • Calories 320
  • Fat 11g
  • Cholesterol 5mg
  • Sodium 440mg
  • Carbohydrate 47g
  • Fiber 11g
  • Protein 10g