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Mediterranean Baked Aubergine
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Mediterranean Baked Aubergine

Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main
Cuisine: Gluten-free, Low-FODMAP, Mediterranean, Nut-free, Vegan
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.