I’m always on the lookout for more ways I can incorporate more vegetables into my diet, this dish was inspired by a recipe I found on the BBC Good Food website but I decided to change things up a little. I kept the majority of the ingredients, ditched others to make it more healthy and switched up the quantities. Even though this recipe is a bit of a faff (not one to make when you are in a hurry!) it’s well worth the effort. What I love most about this dish is that it’s super healthy, for only 280 calories you get a massive plateful of food!
Ingredients – Serves 2
2 Aubergines, each weighing around 300g
1 Tablespoon of Olive Oil, split into thirds
1 Onion, finely chopped
1 Garlic Clove, finely chopped
12 Cherry Tomatoes, halved
125g Light Mozzarella, torn into chunks
A Small Handful of Basil Leaves, torn
A Pinch of Chili Flakes
Salt & Pepper, to season
Method – Takes about 50 minutes
1. Heat the oven to 220c. Slice the aubergines in half lengthways, leaving the stem intact. Using a small knife, cut a border inside each aubergine about ½-1cm thick. Using a teaspoon, scoop out the aubergine flesh. Brush these with a little 1 teaspoon of the oil, season and place in a baking dish. Cover with foil and bake for 20 mins.
2. Meanwhile, add 1 teaspoon of the oil to a non-stick frying pan. Tip in the onion and cook until soft. Whilst the onion is cooking chop the aubergine flesh into small chunks. Add the aubergine to the pan and cook through. Tip in the garlic and cherry tomatoes and cook for 3 mins more. Stir in basil, mozzarella and seasoning.
3. When the aubergine shells are tender, remove from the oven and reduce heat to 200c. Pile stuffing into shells and drizzle with the remaining oil. Bake for 15-20 mins, until the cheese is gooey. Serve!