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

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

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(17 ratings)

Prep: 30 mins Cook: 40 mins

More effort

Serves 4
New Zealand chef Peter Gordon showcases seasonal flavours in this impressive, healthy vegetarian meal

Nutrition and extra info

  • Vegetarian


  • kcal320
  • fat27g
  • saturates5g
  • carbs10g
  • sugars8g
  • fibre6g
  • protein10g
  • salt0.69g


  • 2 large aubergines



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 200g/7oz pumpkin or squash (try kabocha or butternut squash)



    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 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
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp fresh herb (thyme, oregano, sage or rosemary work well)
  • 100g feta cheese, diced
  • large handful walnuts, lightly toasted and halved



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

For the courgette salad

  • 4 courgettes



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 tsp extra-virgin olive oil
  • small handful mint leaves, chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • small handful flat-leaf parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments, questions and tips

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14th Jul, 2020
Super delicious stuffed aubergine. I thought the flavour went brilliant together. I did find that the mixture wasn't enough to stuff them really full or high, so next time I might add some mushrooms or leftover rice. I didn't make the Courgette salad as it sounded from other reviews that it didn't add anything extra to the dish. Instead I made a couscous salad. Will definitely make again.
Pee's picture
22nd Oct, 2014
I didn't make the courgette salad, only the baked/stuffed aubergine and unfortunately the flavours together just didn't work for me. Absolutely loved the squash/onion/walnut/feta combo, it was delicious and I will definitely use again, possibly with cous cous but not with aubergine...
marmiteetponpon's picture
14th Mar, 2014
check this stuffed zucchini traditional lebanese recipe with a very nice presentation at marmite et ponpon.
13th Aug, 2013
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.
29th Mar, 2013
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!
4th Apr, 2012
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.
26th Jan, 2012
Really delicious, got lots of compliments!
29th Aug, 2011
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.
10th Jul, 2010
Really tasty. I also used pinenuts which worked well. Quite a bit of prep work but worth it as looks as tastes great.
18th Nov, 2009
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.


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