How To Make Baked Aubergine Stuffed with Roast Pumpkin, Feta & Walnut with Minted Courgettes
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Serves:
Ingredients
- 2 aubergines
- 2 cups of roasted pumpkin, diced
- 1/2 cup of feta cheese, crumbled
- 1/4 cup of walnuts, chopped
- 2 courgettes, thinly sliced
- 1 tablespoon of fresh mint leaves, chopped
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
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Preheat the oven to 200°C (400°F).
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Cut the aubergines in half lengthwise and scoop out the flesh, leaving a 1/2 inch thick shell. Chop the scooped-out flesh and set aside.
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In a mixing bowl, combine the roasted pumpkin, feta cheese, chopped aubergine flesh, and walnuts. Season with salt and pepper.
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Stuff the aubergine shells with the pumpkin mixture and place them on a baking tray. Drizzle with olive oil.
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Bake in the preheated oven for 30-40 minutes, or until the aubergines are tender and lightly browned on top.
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While the aubergines are baking, heat a tablespoon of olive oil in a pan over medium heat. Add the sliced courgettes and cook for 5 minutes, stirring occasionally.
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Remove the pan from heat and stir in the chopped mint leaves. Season with salt and pepper.
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Serve the baked aubergines stuffed with roast pumpkin, feta, and walnut alongside the minted courgettes.
Nutrition
- Calories : 280kcal
- Total Fat : 18g
- Saturated Fat : 4g
- Cholesterol : 11mg
- Sodium : 180mg
- Total Carbohydrates : 25g
- Dietary Fiber : 7g
- Sugar : 11g
- Protein : 6g
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