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GREEK WALNUT STUFFED AUBERGINE

  • 15 hours ago
  • 1 min read




TOP TIP: Zesting is removing the very outer layer of skin from a citrus fruit, which is full of tasty oils-great way to add extra flavour to cooking. It is best to use unwaxed fruits. If you can’t find unwaxed fruits, wash them under hot water and scrub with a vegetable brush. I use a Microplaneor grater.


Ingredients


1 Aubergine (350g)

40g Red Onion, finely diced

2 tsp Olive Oil

1 Egg

25g Walnuts

35g Mixed Rice (uncooked weight)

80g Ricotta Cheese

1 clove of garlic, crushed

Zest of 1 lemon

1tbsp flat leaf parsley, finelychopped


Method


  1. Preheat the oven to 180ºC/ 350ºF/ Gas mark 4.

  2. Cut the aubergine in half lengthways, score the flesh and brush with 1 tsp olive oil. bake until the flesh is soft–approx. 25–30 min

  3. Boil the rice until cooked through.

  4. When the aubergine is cooled, scoop out the flesh with a spoon.

  5. Sauté the onion in the olive oil, and add the aubergine flesh. garlic rice and walnuts. Season to taste.

  6. Allow to cool slightly.

  7. Beat the ricotta and egg together and add in the lemon zest and season well.

  8. Mix the ricotta and aubergine together and stuff back into the aubergine skins.

  9. Bake until golden (approx. 15-20mins)

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