Recipe: Baked Aubergine stuffed with Peppers and Walnuts

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

Edward Daniel Baked Aubergine stuffed with Peppers and Walnuts is another of my summertime favourites. Just for friends dropping by and quickly rustling together a… Main course Baked Aubergine stuffed with Peppers and Walnuts European #

Serves: 4 Prep Time: 30 mins Cooking Time: 30 mins 30 mins

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

Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
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.
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.
Remove and mix in the pumpkin seeds, walnuts, red pepper and dill.
Place the aubergine flesh mixture into the aubergine boats.
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".