Stuffed Aubergine & Mozzarella
Gluten free / Vegetarian / Low FODMAP
Cooking time: 40 minutes
1 large aubergine
1/4 cup quinoa
1 Tbsp garlic olive oil
2 handfuls baby spinach
½ mozzarella ball cut into slices
1 Tbsp pine nuts
Handful chopped fresh basil
Pre heat the oven to 180°
Cut the aubergine in half lengthways and carefully scoop out the flesh, keeping the skin intact.
Place the skins onto a baking tray, hollow side down and sprinkle over ½ tbsp oil.
Bake in the oven for approx. 10-15minutes each side.
Place the quinoa in a small saucepan and cover with water. Bring to the boil then reduce heat and cover, simmering for approx. 20 minutes or until water is absorbed and quinoa is soft.
Meanwhile heat the rest of the olive in a small saucepan. Add the flesh of the aubergine along with the passata. Simmer for approx. 15 minutes until the aubergine is cooked and the tomato’s thickened.
Take off the heat and add the cooked quinoa and stir in the spinach to wilt.
Spoon the tomato mixture into the skins of the aubergine. Place the mozzarella on top and sprinkle over the pine nuts.
Return to the oven and bake for a further 5-10 minutes or until the cheese has melted and the pine nuts darkened.
Serve with a sprinkling of fresh basil and green salad.