• joanne-peacock

Recipe: Mediterranean stuffed aubergines

At only 350 cals per serving, these tasty baked aubergines make a super tasty low-cal lunch!

(serves 2)


2 Aubergines

1 pack of cherry tomatoes

1 ball of mozzarella

A handful of basil leaves

1 tsp chili powder

1 tbsp smoked paprika

1 tbsp hot paprika


  1. Cut the aubergines in half and make a cut about 1cm in. Remove the inside of the aubergine and set to one side. Spray frylight lightly on top and bake on the oven on 180 degrees (fan) for 20 minutes.

  2. While they are baking, chop the inside into 2cm cubes, chop the cherry tomatoes in half, and chop the onion and garlic ready to fry.

  3. Fry onion and garlic until soft, add aubergine cubes. Ads 1tbsp smoked paprika, 1tsp chili powder, 1tbsp hot paprika. Add cherry tomatoes and torn basil leaves when aubergine cubes are starting to soften, and fry mixture until tomatoes are soft and starting to char.

  4. Take 1/3 of the mozzarella ball and tear into small pieces. Add to the pan and stir through.

  5. Remove baked aubergines from oven, flesh should be softened. Add fried mixture to the hollowed out middle. Cover with the rest of the mozzarella and bake for a further 10 minutes of until mozzarella is slightly browning and crispy.

  6. To serve these go great with a drizzle of siracha.


Cals: 353 per whole aubergine.

Fat: 14.5g

Carbs: 7.5g

Protein: 17.1g

Remove inside of aubergine and bake for 20 minutes on 180 degrees fan.

Fry mixture until tomatoes soften.

Bake for 10 mins on 180 degrees fan.


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