Stuffed Eggplants
Serves 4
Ingredients
- 4 eggplants
- 2 zucchini’s diced
- 4 heaped tablespoons cottage cheese
- 3 cups cubed pumpkin
- 2 tsp cumin seeds
- 4 tablespoons roasted walnuts
- 2 tbs coconut oil
Method
- Preheat oven to 200 degrees
- Place pumpkin cubes on a lined baking tray, drizzle with 1 tbs of coconut oil and roasted for approx. 30 minutes until cooked through and slightly caramelised
- Cut eggplants in half and place cuts (see below) on the flesh side of each eggplant half.
- Scoop out eggplant flesh and place on a lined baking tray.
- Sprinkle with cumin seeds and place in the oven for 20 minutes
- In the meantime place the eggplant halves on a lined baking tray skin side up and coat with 1 tbs coconut oil
- Roast for 20 minutes
- Once eggplants have finished roasting, remove from oven, flip over and fill each one with 1 heaped tbs cottage cheese
- In a bowl combine roasted eggplant flesh, roasted pumpkin and diced zucchini
- Divide this mixture between the eggplant halves
- Sprinkle with roasted walnuts
- Place back in the oven for 20 minutes