I’ve mentioned this before, and I’ll mention it again and again, I absolutely love aubergines! They are so versatile, tasty and filling, and they’re the perfect basis for meals on the low FODMAP diet. So I thought it was about time I shared my stuffed aubergine recipe which can be prepared in advance for lunches, or as a main meal. I personally enjoy a stuffed aubergine with a simple rocket salad.
The recipe below makes two servings, the other can be left to cool and placed in the fridge in an airtight container for 3 days. You can then reheat this either in the microwave or oven to enjoy at a later date.
- 1 Aubergine
- 6-8 Cherry tomatoes
- ½ Courgette
- 15 g Basil (finely chopped)
- 50 g Grated cheese (cheddar)
- 1 tbsp Garlic-infused oil
- 8 Black olives
- Preheat the oven to 220 degrees Celsius or gas mark 7.
- Slice the aubergine in half length-ways, and score a criss-cross pattern. Remove the aubergine flesh carefully and place to one side.
- Brush the aubergine shells with garlic-infused oil, season well and bake in the oven.
- While the aubergine is baking, finely chop the olives, cherry tomatoes, courgette and aubergine flesh.
- Fry a little oil in a pan and add the finely chopped vegetables.
- Once softened, add the basil and remove the aubergine shells from the oven. Turn the oven down to 200 degrees Celsius or gas mark 6.
- Stuff the shells with the filling mixture and top with grated cheddar cheese.
- Bake in the oven for 15-20 minutes, then serve.
I’ve recently enjoyed my stuffed aubergine in the garden as part of an imitation pub lunch! I served it with McCain microwave chips (which sound awful – but they’re surprisingly good and the portioned boxes stop me eating too many!) with rocket topped with the Mary Berry’s Low FODMAP Light Salad Dressing. It’s onion and garlic free and can be found in Sainsbury’s. It’s my go-to salad topper!
Let me know if you make this recipe, I’d love to know how it turns out. Share your images with me on Instagram, or leave me a comment below.