Ratatouille-stuffed aubergine
Serves: 2
Prep time: 30 minsTotal time: 
Recipe photograph by Mike English
Ratatouille-stuffed aubergine
A shining example of how delicious and vibrant a low-carb approach to eating can be
Serves: 2
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
500Kcal
Fat
38gr
Saturates
11gr
Carbs
20gr
Sugars
15gr
Fibre
9gr
Protein
15gr
Salt
1.8gr
Dale Pinnock
Dale Pinnock, aka the Medicinal Chef, is a food writer and published author. His latest book, Eat Shop Save, is out now.
See more of Dale Pinnock ’s recipes
Dale Pinnock
Dale Pinnock, aka the Medicinal Chef, is a food writer and published author. His latest book, Eat Shop Save, is out now.
See more of Dale Pinnock ’s recipes
Ingredients
- 1 large aubergine
- ½ tbsp olive oil
- 1 large red onion, finely chopped
- 1 garlic clove, finely chopped
- 1 small courgette, sliced into half moons
- 1 red pepper, deseeded and diced
- 200ml passata
- 100g vegetarian feta cheese
For the pesto
- 2 tbsp chopped cashew nuts, toasted
- ½ small garlic clove, chopped
- 1 x 30g pack basil, leaves roughly chopped
- 3 tbsp olive oil
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Cut the aubergine in half lengthways. Scoop out the flesh from each half, leaving a rim of around 5mm inside the skin, to make 2 aubergine shells. Roughly chop the scooped-out flesh, and set aside.
- Place the aubergine shells face down on a baking tray. Bake for 15 minutes, turning halfway through, until starting to soften.
- Meanwhile, start on the ratatouille. Heat the olive oil in a frying pan and cook the onion and garlic along with a good pinch of salt, for 4-5 minutes. Add the courgette, pepper and aubergine flesh and cook for another 5 minutes, stirring often.
- Add the passata and simmer on a gentle heat for 10-12 minutes until the sauce reduces and intensifies in flavour. Season.
- Spoon the ratatouille into the hollowed-out aubergine halves, piling it up a little. Crumble the feta over the stuffed aubergine halves, then bake for 20-25 minutes, until the aubergine has fully softened and the cheese is beginning to turn golden along the edges.
- While the aubergine is in the oven, make the pesto. Add all the ingredients to a small food processor and whiz to make a coarse pesto. You could also make this in a pestle and mortar, bashing until mixed together; season to taste.
- Serve the aubergines with the pesto drizzled over the top.
