Full of flavour and texture, these stuffed vegetables make a tasty main course, or a fantastic entrée.
How long will it take?
What’s the serving size?
What do I need?
2 large zucchini
2 tbsp olive oil
½ cup walnuts, finely chopped
½ cup cooked brown rice
½ cup shitake mushrooms, chopped
1 small red chilli, deseeded and finely chopped
2 spring onions, thinly sliced
1 clove garlic, crushed
1 tbsp white miso paste
2 tsp light soy sauce
2 tsp mirin
Fresh coriander, roughly chopped, to serve
Pimp My Salad Spiced Sunflower Seeds to serve
How do I make it?
Preheat oven to 180C.
Line a baking tray with baking paper.
Cut zucchini and eggplants in half lengthways. Scoop flesh out of zucchini and eggplant, leaving a ½ centimetre border around the edge. Place shells on prepared baking tray.
Chop flesh of zucchini and set aside. Repeat for eggplant, keeping it in a separate bowl. Heat oil in a large frying pan over high heat. Add chopped eggplant, walnuts, rice, spring onion, chilli and garlic and cook, stirring until the eggplant is cooked and tender. Add zucchini, mushrooms, miso, soy sauce and mirin and cook, stirring until all the eggplant and zucchini are well coated.
Spoon mixture into the zucchini and eggplant shells and cook in oven for 20 – 25 minutes or until tender. Serve sprinkled with coriander and Pimp My Salad Spiced Sunflower Seeds.