Baked aubergine stuffed with roast pumpkin feta walnut with minted courgettes
Ingredients
- 2 large aubergines
- 200g/7oz pumpkin or squash (try kabocha or butternut squash)
- 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
- 2 tsp fresh herb (thyme, oregano, sage or rosemary work well)
- 100g feta cheese diced
- large handful walnuts lightly toasted and halved
- 4 courgettes
- 1 lemon
- 2 tsp extra-virgin olive oil
- small handful mint leaves, chopped
- small handful flat-leaf parsley chopped
Instructions
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