FODMAP Friendly, gluten free, dairy free/vegan optional. Serves 2 or 1 with leftovers
Good sized Aubergine x1
Carton of tomato passata
Generous handful of spring onion (green tips only, finely chopped)
Generous handful of sliced peppers
Celery, chopped (10g portion is completely low FODMAP, add depending on your own tolerance)
Feta, handful, to crumble and add on top
Chilli flakes, 1tsp (optional)
Mixed herbs, 1tbsp
Salt and pepper, to season
- Preheat the oven to 180’c.
- Whilst your quinoa is cooking, cut your aubergine in half down the middle and hollow it out. Keep the flesh on the side.
- Drizzle the aubergine with olive oil and roast it in the oven for about 20 minutes until it has softened.
- Meanwhile, heat a frying pan with vegetable oil. Add the spring onion on a medium heat and cook til it softens.
- Add in peppers, aubergine, celery and coat in the oil to soften. Add the herbs and asafoetida.
- Add in tomato passata and a splash of water. Stir. I always add more herbs and salt and pepper here to taste.
- Add the quinoa in and simmer for 10 minutes.
- Stuff the aubergine with the quinoa mix and top with feta and fresh basil (optional!).
- Put back in the oven for about 15 minutes, or until the top becomes crispy and the feta has browned slightly. Enjoy!