I have combined and adapted these two recipes from Olive magazine and Good to Know website: <http://www.olivemagazine.com/recipes/healthy/grilled-aubergine-with-red-butterhead-and-salsa-verde> ; <http://www.olivemagazine.com/recipes/healthy/grilled-aubergine-with-red-butterhead-and-salsa-verde>
This is the last dish I’m going to post for trying out the mediterranean cuisine and I think it may be my favourite!
Serves 4 – 295 calories per portion – low FODMAP – gluten free – vegetarian – can be made vegan
3 large Aubergines, sliced lengthways – Olive oil –
1 Onion handful of Chives, finely chopped – 4 large Peppers – 50g Pine nuts – 1 Courgette, diced – 150g Basmati rice – 500ml Vegetable stock – 1 × 400g can of chopped tomatoes, with their juices – salt and pepper – Fresh parsley, chopped – Mixed leaf salad – (optional: Feta)
Preheat the oven to 180ºC. Halve the peppers lengthways and place them in a grease proof oven pan, cut side facing upwards. Spray or brush with olive oil and cook for 35 minutes.
Meanwhile, make the stuffing: heat up oil in a large frying pan or wok and add the chives, pine nuts and courgette. Cook for 5 minutes until pine nuts are lightly toasted. Add rice, stock, and tomatoes, and season. Cook for 20-25 minutes until rice is cooked and liquid absorbed.
While this cooks, heat up a griddle pan over high heat. Spray or brush the aubergine slices with olive oil. Cook the aubergines in batches of two or three for about 5 minutes, turning them over half way through. Keep them warm in the oven at a low heat until ready to serve.
Stir the parsley into the rice. Take the peppers out of the oven and stuff them with the rice mixture. If you are opting for the non-vegan option, crumble feta on top of the stuffed peppers. Return to oven for a further 5-8 minutes.
Serve two peppers per person, with a couple of slices of aubergine and a side salad.
This dish was super easy to make and tasted great – I love how succulent both the peppers and the aubergine is when cooked in this way.
Note: most stock cubes will have certain ingredients in them, including onion and garlic, which are not low FODMAP. I find that because it is in small quantities and they are not proper chunks of these ingredients that it doesn’t affect me, but it may affect people who are more sensitive. As an alternative, you could try making your own stock, or, as an easier option, just use hot water and a selection of herbs.