Baked Aubergine Stuffed With Roast Pumpkin Feta Walnut With Minted Courgettes Recipes

BAKED AUBERGINE STUFFED WITH ROAST PUMPKIN, FETA & WALNUT WITH MINTED COURGETTES

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

New Zealand chef Peter Gordon showcases seasonal flavours in this impressive, healthy vegetarian meal

Provided by Good Food team

Time 1h10m

Number Of Ingredients 14

Ingredients

2 large aubergines
200g/7oz pumpkin or squash (try kabocha or butternut squash)
100g red onion , thinly sliced
1 tsp cumin seeds (or use slightly less ground cumin)
2 garlic cloves , thinly sliced
4 tbsp virgin rapeseed or olive oil
2 tsp fresh herb (thyme, oregano, sage or rosemary work well)
100g feta cheese , diced
large handful walnuts , lightly toasted and halved
4 courgettes
1 lemon
2 tsp extra-virgin olive oil
small handful mint leaves, chopped
small handful flat-leaf parsley , chopped

Steps:

Heat oven to 200C/180C fan/gas 6. 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.
Peel the pumpkin or squash, remove the seeds, then cut into 1-2cm dice and mix with the chopped aubergine and red onion. Mix in the cumin, garlic and 2 tbsp oil and toss together with some salt and black pepper. Lay on a baking tray lined with parchment paper. Rub 1 tbsp oil over the aubergine halves and season. Place, cut-side down, on another tray lined with parchment paper. Bake for 15-20 mins, until the pumpkin and aubergine shells are almost cooked through.
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. 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.
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.
To serve, toss the herbs through the courgettes and cut the remaining lemon half into wedges. Place an aubergine half on each plate, pile up the salad beside it and serve with a lemon wedge.

Nutrition Facts : Calories 320 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.69 milligram of sodium

BAKED STUFFED BABY EGGPLANT (AUBERGINE)

Baked Stuffed Baby Eggplant (Aubergine) image

Make and share this Baked Stuffed Baby Eggplant (Aubergine) recipe from Food.com.

Provided by Dancer

Categories Rice

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 small eggplants
2 teaspoons extra virgin olive oil, divided
3 garlic cloves, chopped
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
1 cup brown rice, cooked
1/4 cup water chestnut, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon pepper
2 medium tomatoes, peeled and diced
1/4 cup feta cheese, crumbled

Steps:

Preheat oven to 400 degrees.
Cut each eggplant in half lengthwise then make shallow cuts in cut side at 1/2-inch intervals.
Brush cut sides with 1 teaspoon olive oil and place eggplants, cut-side down, on greased baking sheet.
Bake for 15 to 20 minutes until tender with fork, remove from oven to cool and reduce oven heat to 350 degrees.
In a large skillet, heat remaining oil over medium-high heat until hot.
Add garlic, onion and red pepper; sauté for one minute until tender.
Next, add rice through tomatoes, stir together well.
Scoop out eggplant pulp from each halve leaving 1/2-inch thick shells and set shells aside.
Chop pulp, add to rice mixture and mix well.
Spoon mixture evenly into eggplant shells, sprinkle with cheese, cover and bake for 20 minutes.
Uncover and bake an additional 10 minutes or until lightly browned.
Garnish with more fresh basil and feta cheese, if desired.

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