GREEK WALNUT STUFFED AUBERGINE
- Jan 21
- 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
Preheat the oven to 180ºC/ 350ºF/ Gas mark 4.
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
Boil the rice until cooked through.
When the aubergine is cooled, scoop out the flesh with a spoon.
Sauté the onion in the olive oil, and add the aubergine flesh. garlic rice and walnuts. Season to taste.
Allow to cool slightly.
Beat the ricotta and egg together and add in the lemon zest and season well.
Mix the ricotta and aubergine together and stuff back into the aubergine skins.
Bake until golden (approx. 15-20mins)
I found the coverage of headaches related to phentermine both insightful and grounded. The article highlights how physiological shifts — like lower food intake or dehydration — can trigger headaches in some cases. It doesn’t make blanket claims but instead connects those factors to everyday health patterns. I liked the practical framing that helps you consider simple things like hydration and meal timing. Very informative and relatable.
https://valhallavitality.com/blog/can-phentermine-cause-headaches-what-you-should-know