Dairy Free

Gluten & Grain Free


Egg Free

Nut Free

A tasty main course, entree, or light lunch with little effort.

Serves: 2

Prep time: 20 mins

Cooking time: 50 mins

Ingredients

  • 2 x large eggplants
  • 1/4 cup olive oil
  • 2 cloves garlic
  • 1 medium zucchini, finely diced
  • 1 large tomato
  • 1 tbsp thyme (fresh or dried)
  • 1 tsp pink salt
  • ¼ tsp ground black pepper
  • ⅛ tsp cayenne pepper (optional)
  • juice of 1 small lime (or lemon)

Method

  • Preset oven to 180°C (350°F).
  • Line oven tray with baking paper.
  • Wash, then bake eggplants whole for 40-45 minutes, cool 10 minutes.
  • Make filling while baking.
  • Remove eggplants from oven and cut through lengthwise.
  • Scoop out the flesh and dice, then add to tomato mixture, and mix well.
  • Spoon mixture into eggplant cases and bake a further 15-20 minutes.
  • Place grated dairy free cheese on top if desired.
  • Remove and eat hot as a main dish, or with fish or vegetables.
  • FILLING
  • Heat oil in pan on stovetop, on medium high.
  • Add garlic, zucchini and tomato and fry for 10 minutes while stirring.
  • Add thyme, salt, pepper, lime juice and cayenne and fry for 5 minutes while stirring.
  • Spoon into eggplant cases when required.

Notes

If desired, dairy free grated cheese can be placed on top of filled eggplant boats before returning to the oven.


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