This is a perfect summer evening dinner, it’s easy to make and uses really simple ingredients. All the homely flavours also make it a great comfort food too so I often eat it in the colder months too.
Feel free to change the herbs and spices. I love the mix of basil and cayenne with the olives and fennel for a that extra mediterranean feel (also fennel is a fab substitute for onion in lots of low-FODMAP dishes) but oregano and rosemary are a lovely combination too.
If you get a chance to make this, please rate and comment below as I love hearing from you guys. If you’re on instagram I’d love it if you could take a picture and tag it using #tallulahstreats or drop me a line on facebook.
Enjoy!
Mediterranean Baked Aubergine
Servings 4 people
Ingredients
- 2 large /3 small aubergines washed
- 2 tbsp GOO garlic infused olive oil
- 8 spring onions greens only
- 1 small fennel bulb (~ 200g) fronds removed
- handful fresh basil washed and chopped
- 2 cans tinned tomatoes
- 1 tbsp tomato puree
- 80 g black olives halved
- 1 tbsp capers optional
- 2 tbsp choped almonds
- 1/2 tsp cayanne pepper
Instructions
- Preheat the oven to 175C
- Cut off the top of the aubergine, half it lengthways and score the flesh. Pour over 2 tsp goo and a pinch of sea salt. Bake for 25 minutes
- Add the goo, spring onion greens and sliced fennel to a pan and heat on medium-low for 20-25 minutes, stirring occasionally. Once caramelised add the tinned toms, black olives, capers (optional) and seasonings.
- Remove the aubergine halves from the oven, pour over the sauce and bake for 20 minutes more. Add some fresh basil on top and serve with rice or salad.
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