Baked aubergine stuffed with roast pumpkin, feta & walnut with minted courgettes

Name: Baked aubergine stuffed with roast pumpkin, feta & walnut with minted courgettes
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 2 larges aubergines; 200 grams 7oz pumpkin or squash (try kabocha or butternut squash); 100 grams red onion, thinly sliced; 1 teaspoon cumin seeds (or use slightly less ground cumin); 2 garlic cloves, thinly sliced; 4 Tbsps virgin rapeseed or olive oil; 2 teaspoons fresh herb (thyme, oregano, sage or rosemary work well); 100 grams feta cheese, diced; 1 large handful walnuts, lightly toasted and halved; 4 courgettes; 1 lemon; 2 teaspoons extra-virgin olive oil; 1 small handful mint leaves, chopped; 1 small handful flat-leaf parsley, chopped

Baked aubergine stuffed with roast pumpkin, feta & walnut with minted courgettes is a gluten free, lacto ovo vegetarian, and primal recipe with 4 servings. This recipe covers 29% of your daily requirements of vitamins and minerals. This side dish has 388 calories, 11g of protein, and 28g of fat per serving. This recipe from BBC Good Food requires walnuts, pumpkin, feta cheese, and cumin seeds. 248 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. Baked courgettes stuffed with spiced lamb & tomato sauce, Tempeh Kofte with Roasted Aubergine and Minted Yogurt, and Griddled courgettes with pine nuts & feta are very similar to this recipe.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Cut the aubergines in half lengthways, leaving the stem in place (this can be removed when eating). Using a small sharp knife, scoop out the inner flesh leaving a shell about 1cm thick. Chop the flesh and put into a bowl.

Ingredients you will need

Eggplant

Equipment you will use

Knife

Bowl

Peel the pumpkin or squash, remove the seeds, then cut into 1-2cm dice and mix with the chopped aubergine and red onion.

Ingredients you will need

Eggplant

Red Onion

Pumpkin

Squash

Seeds

Mix in the cumin, garlic and 2 tbsp oil and toss together with some salt and black pepper.

Ingredients you will need

Salt And Pepper

Garlic

Cumin

Cooking Oil

Lay on a baking tray lined with parchment paper. Rub 1 tbsp oil over the aubergine halves and season.

Ingredients you will need

Eggplant

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Baking Paper

Baking Pan

Place, cut-side down, on another tray lined with parchment paper.

Equipment you will use

Baking Paper

Bake for 15-20 mins, until the pumpkin and aubergine shells are almost cooked through.

Ingredients you will need

Eggplant

Pumpkin

Pasta Shells

Equipment you will use

Oven

Tip the pumpkin mixture back into the bowl and stir through the mixed herbs, feta and walnuts. Turn over the aubergine halves, then pile up the mixture inside.

Ingredients you will need

Eggplant

Pumpkin

Walnuts

Herbs

Feta Cheese

Equipment you will use

Bowl

Drizzle with the remaining 1 tbsp oil and bake for 20 mins, at which point the pumpkin will be fully cooked. If it starts to colour too much, cover loosely with foil.

Ingredients you will need

Pumpkin

Cooking Oil

Equipment you will use

Oven

Aluminum Foil

Meanwhile, make the courgette salad. Top and tail the courgettes, then slice very thinly into wide ribbons. Toss with the zest, juice of half the lemon and the oil. Leave for 10 mins to let the courgettes soften a little.

Ingredients you will need

Zucchini