Stuffed Aubergines


    • 1Aubergine
    • 6-8Cherry tomatoes
    • ½Courgette
    • 15g Basil (finely chopped)
    • 50g Grated cheese (cheddar)
    • 1tbsp Garlic-infused oil
    • 8Black olives


  1. Preheat the oven to 220 degrees Celsius or gas mark 7. 
  2. Slice the aubergine in half length-ways, and score a criss-cross pattern. Remove the aubergine flesh carefully and place to one side. 
  3. Brush the aubergine shells with garlic-infused oil, season well and bake in the oven. 
  4. While the aubergine is baking, finely chop the olives, cherry tomatoes, courgette and aubergine flesh. 
  5. Fry a little oil in a pan and add the finely chopped vegetables. 
  6. Once softened, add the basil and remove the aubergine shells from the oven. Turn the oven down to 200 degrees Celsius or gas mark 6. 
  7. Stuff the shells with the filling mixture and top with grated cheddar cheese. 
  8. Bake in the oven for 15-20 minutes, then serve.

These are gluten free, vegetarian, low FODMAP and can easily be adapted for dairy free diets too. 

Alice Nicholson

Alice Nicholson is a low FODMAP food blogger based in the UK. She loves to share ideas and create recipes that not only taste delicious, but support a happy, healthy gut. Having suffered with IBS for many years, she is finding ways to enjoy food again, while managing the symptoms. 

Alice has recently released her first online e-book ‘A Beginner’s Guide to the Low FODMAP Diet’ which is available through her website. Here she shares over 40 recipes, along with tips and tricks for living with IBS. 

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