Baked Aubergine and Mozzarella
Author: 
Recipe type: Vegetarian
: Low FODMAP
Prep time: 
Cook time: 
Total time: 
Serves: 2 lunch portions or 3-4 as a side dish
 
Ingredients
  • 1 tablespoon garlic flavoured olive oil
  • Green tops of 3 spring onions finely sliced
  • 300ml passata
  • A small handful of basil leaves roughly chopped or torn
  • Salt and pepper to season
  • 1 large aubergine
  • 1-2 tablespoons olive oil
  • 125g ball of mozzarella torn into smallish pieces
  • 30g parmesan, finely grated
Instructions
  1. Preheat the oven to 180 degrees (fan oven)
  2. Heat the garlic flavoured olive oil in a small pan and gently sauté the sliced green tops of spring onion for a minute before adding the passata
  3. Leave it to simmer gently for 10 minutes then add the basil and check the seasoning adding a little salt and pepper if necessary (but note the two cheeses will add quite a bit of salt to the finished dish)
  4. Meanwhile put a griddle pan or non stick frying pan on a high heat and then slice the aubergine into approximately 1cm discs (should make about 10) and coat them in the olive oil (note - I never salt aubergines, I think it's a waste of time)
  5. Cook the sliced aubergine on the griddle or frying pan in batches for about 5 minutes, turning halfway through when they are nicely browned
  6. Use a small oven proof dish and put a layer of the tomato sauce on the bottom followed by a layer of cooked aubergine, some mozzarella and a sprinkle of parmesan then repeat once or twice, depending on the size of your dish but finish with a layer of mozzarella and a good sprinkling of parmesan.
  7. Put it in the oven for 25 - 30 minutes until it is golden brown and bubbling
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-baked-aubergine-and-mozzarella/