The recipe for Baked Aubergine stuffed with roast pumpkin, feta & walnut with minted courgettes is a delicious and healthy option for vegetarians and those on a gluten-free diet. With a health score of 78, this recipe is a great choice for anyone looking to maintain a healthy lifestyle. Not only is it very healthy, but it is also easy to make and ready in just 70 minutes.
The star of this recipe is the aubergine, which is stuffed with a tasty mixture of roast pumpkin, feta cheese, and toasted walnuts. The combination of these ingredients creates a flavorful and satisfying filling for the aubergine. The pumpkin, which can be substituted with kabocha or butternut squash, adds a touch of sweetness to the dish, while the feta cheese adds a creamy texture and tanginess. The walnuts provide a nice crunch and a dose of healthy fats.
The aubergine is also complemented by a refreshing minted courgette salad, which is made by thinly slicing courgettes and tossing them with lemon juice, zest, and olive oil. This salad not only adds a pop of color and freshness to the dish, but it also helps to balance out the flavors of the baked aubergine.
To make this delicious dish, start by cutting the aubergines in half and scooping out the flesh to create a shell. Next, mix the chopped aubergine with pumpkin, red onion, cumin, garlic, and oil. Season with salt and pepper and bake until the shells are almost cooked through. Then, fill the shells with the pumpkin mixture and bake again until fully cooked.
Meanwhile, make the courgette salad by slicing the courgettes and tossing them with lemon and olive oil. Let the courgettes soften for 10 minutes before adding fresh herbs like mint and parsley and serving them alongside the baked aubergine.
This recipe is a perfect choice for a healthy and satisfying side dish or vegetarian main course. Its health score, easy preparation, and delicious flavors make it a go-to for anyone looking for a healthy and tasty meal option.
