Baked Aubergine Stuffed with Roast Pumpkin, Feta & Walnut with Minted Courgettes

Recipe Details

Preparation Time

30 mins

Cooking Time

40 mins

Ingredients

• [object Object] 2 large aubergines
• [object Object] 200g pumpkin or squash
• [object Object] 100g red onion
• [object Object] 1 tsp cumin seeds
• [object Object] 2 garlic cloves
• [object Object] 4 tbsp virgin rapeseed or olive oil
• [object Object] 2 tsp fresh herb (thyme, oregano, sage or rosemary)
• [object Object] 100g feta cheese
• [object Object] large handful walnuts
• [object Object] 4 courgettes
• [object Object] 1 lemon
• [object Object] 2 tsp extra-virgin olive oil
• [object Object] small handful fresh mint
• [object Object] small handful flat-leaf parsley

Method

1. Preheat the oven to 200C/180C fan/gas 6.
2. Scoop out the inner flesh of the aubergines, leaving a shell about 1cm thick. Chop the flesh and put into a bowl.
3. Peel the pumpkin or squash, remove the seeds, then cut into 1-2cm dice. Mix with the chopped aubergine and red onion, and add cumin, garlic, and oil. Season with salt and black pepper.
4. Lay the aubergine halves on a baking tray lined with parchment paper, cut-side down. Rub 1 tbsp of oil over each half and season.
5. Place the aubergine halves in the oven and bake for 15-20 mins, until almost cooked through.
6. Meanwhile, make the courgette salad. Slice the courgettes thinly and toss with lemon juice and olive oil. Let sit for 10 minutes to soften slightly.
7. To assemble, fill each aubergine half with the pumpkin mixture, followed by feta cheese, walnuts, mint, and parsley.
8. Drizzle the top with the remaining 1 tbsp of oil and return to the oven for an additional 20 mins, until the pumpkin is fully cooked.