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

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

  • 1
  • 2
  • 3
  • 4
  • 5
(12 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 40 mins

Skill level

Moderately easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
320
protein
10g
carbs
10g
fat
27g
saturates
5g
fibre
6g
sugar
8g
salt
0.69g

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

For the courgette salad

  • 4 courgettes
  • 1 lemon
  • 2 tsp extra-virgin olive oil
  • small handful mint leaves, chopped
  • small handful flat-leaf parsley, chopped

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe from Good Food magazine, October 2009

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
jollyjule's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I only made the aubergines. They were really good, that's the way I like veggies! I used spring onions instead of red onions, Jamaican Jerk spice and Sage.
My husband liked it too.

oceanwandering's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I changed the walnuts to pecan nuts and added some beef mince as well. Turned out lovely and even my veg hating brother said it was nice!

babsfazekas's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is so delicious, yet feels so healthy. The pumpkin and feta filling is great, and the walnuts really do add something special - I wouldn't skip them. I did double the amount of spices and herbs as per another reviewer's suggestion and it was just about right (maybe even more cumin next time?). The courgette salad was OK but a bit too lemony and not much else going on. We had this on its own and it was still really filling.

rosh82's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really delicious, got lots of compliments!

whatkatiedoes's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Went down a treat with non-veggie guests with a side of cous cous - easy to assemble ahead of time and bake when you're ready.

mimisardine's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really tasty. I also used pinenuts which worked well. Quite a bit of prep work but worth it as looks as tastes great.

indigoblue's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I LOVE this recipe, I've made it a couple of times. The first was for my mum and a vegetarian friend and it was delicious. Try the courgette salad, it really does go perfectly! We also ate it with some warm ciabatta on the side. Definitely use the walnuts! Texture is fantastic with feta.

sweetandsour's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I tried this recipe today but as i did not have any walnuts I used pinenuts. I used half the quantity of ingredients as I made the recipe for 2 but next time I will still use 2 garlic and the same amount of ground cumin as it lacked a bit of taste. I will surely try it again.

franinangola's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I just made the baked aubergines, without the courgette salad as I didn't have any courgettes. I used thyme for the herbs, and didn't have any nuts around, so went without, but it was really good. I'll make this again.

Questions

Tips