FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

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

1 fave
Nutrition per serving    (USDA % daily values)
CAL
555
FAT
148%
CHOL
11%
SOD
21%

Comments

Add a comment

Ingredients for 4 servings

1.0 tsp cumin seeds (or use slightly less ground cumin)

2.0 tsp extra-virgin olive oil

2 garlic cloves , thinly sliced

FOR THE COURGETTE SALAD

200 g pumpkin or squash (try kabocha or butternut squash)

4 courgettes

large handful walnuts , lightly toasted and halved

100.0g feta cheese , diced

4.0 tbsp virgin rapeseed or olive oil

small handful flat-leaf parsley , chopped

½ red onion , thinly sliced

2.0 tsp fresh herbs (thyme, oregano, sage or rosemary work well)

1 lemon

small handful mint leaves, chopped

2 large aubergines

You might also like

Rice And Lentil-Stuffed Baby Eggplants
Pamela Salzman
Stuffed Eggplant
La Tavola Marche
Falafel-Stuffed Eggplant Recipe
Food Republic
Lebanese-Style Stuffed Eggplant
smitten kitchen
Miso-Stuffed Eggplant
Whole Living
Lebanese Stuffed Eggplant
The Dr. Oz Show
Best Basic Stuffed Peppers Recipe
Food Republic
Roasted And Stuffed Baby Eggplants
Spoon Fork Bacon
Bharwan Baigan (Indian Style Stuffed Eggplants)
Indian Simmer
Eggplants Stuffed With Lamb, Rice, And Currants
Whole Living