- 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
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…
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.