stuffed-aubergine

Ingredients:

1 large aubergine
1 tomato, chopped
1/2 a small onion, chopped
Chilli flakes
1 clove of garlic, chopped
Squeeze of lemon
Handful of feta cheese, crumbled
1/2 TSP of dried basil
1/2 TSP of dried oregano
Handful of fresh basil (optional)
Pink Himalayan or Celtic sea salt
Pepper
1 TBSP of organic, raw, virgin coconut oil
Cold pressed olive oil

 

Method

Add the coconut oil to a baking tray and allow to melt in a pre-heated oven of around 200°c.

Cover the aubergine in the coconut oil and add a little salt then bake in the oven for roughly 20-30 minutes or until soft.

Once cooked, cut the aubergine in half and allow to cool for a while. Once cool, use a knife to cut a small border of roughly 1/2 cm then scoop out the aubergine flesh with a spoon.

Whilst cooling, heat some coconut oil in a pan then fry off the onion and tomato. Add in the garlic, spices, salt, pepper and chopped aubergine flesh, stirring well.

Continue to cook for a few more minutes then add in the squeeze of lemon, feta cheese and fresh basil then stir.

Scoop the mix into the aubergine shells and place back into the oven for 5-10 minutes then serve with a little extra black pepper and a sprinkle of olive oil.

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