Stuffed Aubergines – Alice Nicholson

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


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

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