Baked Aubergine stuffed with Peppers and Walnuts

by Edward Daniel
Caption of Baked Aubergine stuffed with Peppers and Walnuts. Image by Edward Daniel (c).

Baked Aubergine stuffed with Peppers and Walnuts is another of my summertime favourites. Just for friends dropping by and quickly rustling together a few choice ingredients. I love the simplicity and elegance of this dish and how it all spills over.

Caption of Baked Aubergine stuffed with Peppers and Walnuts. Image by Edward Daniel (c).
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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 large aubergines (or 3 small aubergines)
  • 5tbs olive oil
  • 2 red peppers
  • 50g pumpkin seeds
  • 25g walnuts
  • ½ lime, juice
  • Small bunch of dill, roughly chopped
  • Pinch of cayenne
  • Pinch of salt and black pepper

Instructions

  1. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  2. Cut the aubergines in two. Scoop out the flesh. Leave a gap with the skin.  Brush the skin with 2 tbs olive oil and place the flesh on a baking tray lined with baking parchment.
  3. Place the aubergine flesh into a blender. Add in 3tbs of olive oil, the lime juice and pinch of cayenne, salt and black pepper. Blend well.
  4. Remove and mix in the pumpkin seeds, walnuts, red pepper and dill.
  5. Place the aubergine flesh mixture into the aubergine boats.
  6. Bake aubergines in the oven for 30 mins.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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