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


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

Ingredients:
  • 2 large aubergines
  • 200g/7oz pumpkin or squash (try kabocha or butternut squash)
  • 100g red onions , 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 herbs (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
Directions:
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Rank

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