Stuffed aubergine

Stuffed aubergine

By
From
Heart Disease
Serves
1-2

This is such a treat, I love all the flavours. Filling, sumptuous and easy to make. Doesn’t get much better if you ask me!

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 large red onion, halved, then sliced
2 garlic cloves, finely chopped
1 large red pepper, deseeded and chopped
1 large courgette, sliced
low-sodium salt
freshly ground black pepper
400g canned chopped tomatoes
1 large aubergine
2 tablespoons porridge oats
3 teaspoons grated parmesan

Method

  1. Preheat the oven to 200°C.
  2. Pour the olive oil into a saucepan set over a medium heat. Sauté the onion, garlic, red pepper and courgette, with a good pinch of low-sodium salt, for about eight minutes, until they all begin to soften.
  3. Add the tomatoes and simmer for 15–20 minutes, until the tomatoes have reduced right down and you have a thick ratatouille. Season further, if desired.
  4. Cut the aubergine in half. Scoop out the flesh from each half, leaving a rim of about 0.5 cm of flesh. Lay the aubergine halves face down on a baking tray and pour in a little water. Bake for about 12 minutes, until they start to soften. Turn over and bake for another five minutes.
  5. Mix the oats and Parmesan together and season to taste. Spoon the ratatouille mixture into the aubergine halves, pressing it down firmly. Divide the Parmesan topping between them.
  6. Return to the oven for another 12 minutes. Serve with a side salad.

Note

  • Good source of flavonoids, ajoene, beta carotene, lycopene and soluble fibre.
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