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Meera Sodha's Vegan Recipe for Walnut-Stuffed Aubergines
Ingredients
  • 2 large aubergines, halved lengthways
  • Olive oil
  • 1 large brown onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 100g shelled walnuts, finely chopped
  • 2 tbsp tomato puree
  • 300g jarred red peppers (drained weight), finely chopped
  • 1½ tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 tsp fine sea salt
  • 50g breadcrumbs
  • Leafy salad, to serve
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