Persian-Inspired Stuffed Aubergines with Pomegranate, Feta & Walnuts

Looking for a vibrant and flavour-packed vegetarian dish? This Persian-inspired stuffed aubergine recipe is a must-try! Bursting with sweet pomegranate, creamy feta, and crunchy walnuts, it’s a feast for both the eyes and the palate.

Ingredients You’ll Need:

2 large aubergines, halved lengthwise
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
100g feta cheese, crumbled
50g walnuts, roughly chopped
Seeds from 1 pomegranate
Fresh mint leaves, to garnish
Salt and pepper, to taste

Step-by-Step Instructions:

Prep the aubergines: Preheat your oven to 200°C (180°C fan). Scoop out the flesh from the aubergine halves, leaving a 1cm border. Chop the scooped-out flesh and set aside.
Roast the shells: Brush the aubergine shells with olive oil, season with salt, and roast for 20 minutes until tender.
Cook the filling: In a pan, sauté the onion and garlic until soft. Add the chopped aubergine flesh, cumin, and coriander, cooking until tender. Season well.
Assemble: Fill the roasted aubergine shells with the cooked mixture. Top with crumbled feta, walnuts, and pomegranate seeds.
Garnish and serve: Finish with fresh mint leaves and a drizzle of olive oil. Serve warm as a stunning main or side dish.

This dish is perfect for a dinner party or a cosy weeknight meal. The combination of textures and flavours—creamy, crunchy, sweet, and tangy—makes it unforgettable.