Stuffed Eggplants

eggplant 1

Serves 4



  • 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


  • 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