Eggplants Stuffed with Pumpkin, Pinenuts and Spinach


Eggplants Stuffed with Pumpkin, Pinenuts and Spinach
Servings: 4


2 large eggplants
3 tablespoons olive oil
3 cups diced pumpkin
1 onion, finely chopped
3 cloves garlic, crushed
1 red capsicum, deseeded and finely chopped
1 cup finely chopped spinach
2 tablespoons tomato paste
1/2 cup water
2 tablespoons toasted pinenuts
2 tablespoons chopped flat-leaf parsley, plus extra for garnish
1/2 teaspoon Spanish smoked paprika
1/2 teaspoon salt
1/2 cup vegetable or chicken stock
1 cup grated Manchego or Tasty cheese

Recipe by: Nici Wickes
Publication: World Kitchen (Jan 2009)
Recipe ID: 100006


These 'purple boats' are so meltingly delicious - they're perfect as a side dish or as a main meal.


Preheat oven to 180C.

Cut the eggplants in half lengthwise and remove as much of the flesh as possible without piercing the skin. Place the eggplant skins in a baking dish lined with baking paper. Cut the flesh into small pieces.

Heat the olive oil in a frying pan over medium heat. Add the eggplant flesh, pumpkin, onion, garlic and capsicum and saute until browned.

Add the spinach, tomato paste, water, pinenuts, 2 tablespoons parsley, paprika and salt and simmer for 10 minutes.

Fill the eggplant skins with the pumpkin mixture. Top with grated cheese. Add stock to oven dish, cover with foil and bake for 60 minutes or until the eggplants are tender. Remove the foil for the last 15 minutes of cooking time so the cheese browns. Sprinkle over chopped parsley before serving.


Side Dishes

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