Main coursePaleoRecipesVegan

Baked Aubergine stuffed with Peppers and Walnuts

by Edward Daniel
written 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.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

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

 

0 comment
0
FacebookTwitterPinterestEmail

You may also like

Vegan Stock

Sponge Fingers

Cauliflower Adobo

Salsify with Cucumber Mignonette

Seared Lion’s Mane Steak

Koupes

Salsify with Pomegranate Mignonette

Celeriac Wild Mushroom Pithivier

Chocolate Espresso Cake

Aloo Tikki

Leave a Comment

Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.