Stuffed Aubergine

This is a favourite of mine to whip up, it’s full of plant based nutrients and tastes delicious.

Time: 30 minutes

Makes: 2

Ingredients

1 aubergine

6 cherry or plum tomatoes halved

6 black olives halved

1/2 red pepper chopped

50-60g feta* chopped

Large handful of fresh basil chopped

1 tbsp olive oil

Pinch of cracked black pepper

*Mozzarella works as a great alternative to feta.

You will need

An oven

Lined baking tray, with a lid or extra lining to cover dish

Large pan

Chopping board and knife

Method

1. Pre-heat oven to 200C

2. Slice aubergine in half lengthways.

3. Leaving approx. 1cm space around the edge of the aubergine, cut out the middle being careful to not pierce the bottom, - set the aubergine middle to the side.

4. Lightly brush your aubergine shells with olive oil.

5. Place aubergine shells covered into the oven for approx. 15 minutes until they begin to soften and brown slightly.

6. Whilst your aubergine shells are in the oven, chop the remaining aubergine and add to a pan with red pepper and remaining olive oil. Cook for 3-5 minutes until they begin to soften.

7. Add your chopped tomatoes and black pepper and cook for a further few minutes.

8. Once cooked through take off the heat and stir in your basil, majority of feta (save a little) and olives.

9. When ready remove the aubergine shells from the oven add the cooked vegetables to the centre of the shell, crumble your remaining feta on top.

10. Place back in the oven for a further 10-15 minutes covered, until cooked through.

11. Serve with a side salad and quinoa or rice!

Enjoy x

p.s. this recipe is low FODMAP - it is always recommended to seek advice from a health professional when following!