Eggplant and mushroom stuffed kumi kumi



1 kumi kumi squash, large

4 tablespoons olive oil

Fresh herbs, marjoram, oregano, rosemary, chopped

1 onion, finely chopped

3 garlic cloves, finely chopped

3 mushrooms, diced

200g  Eggplant, chopped

150g feta, crumbled

100g pine nuts (optional)

1 bunch spinach, washed and torn into small pieces

salt and pepper

150g breadcrumbs or gluten free


Cut kumi kumi in half, scoop out the flesh and set aside. Rub the 2 halves with olive oil and fresh herbs. Bake 10 minutes at 180°c. Sauté the flesh of the squash in 4 tbsp of olive oil, with the onion, garlic, mushrooms and aubergine until softened. Remove from heat and stir through the feta and spinach. Season with salt and pepper. Stuff the kumi kumi halves with the mixture, sprinkle with breadcrumbs which have a little olive oil poured over them and bake at 180°c for about 30 minutes or until the kumi kumi is cooked and the shell soft. Serve on a bed of brown rice with a fresh green salad if desired.


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