A Cheesy Goodbye

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dinner / recipes

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I’m currently packing my bags to go on holiday tomorrow – so let’s get straight to the point.

Before I go, I want to leave you with one of my favourite recipes to help get you through the next two weeeks without me. It’s a FODMAP-friendly take on the classic Italian dish ‘aubergine parmigiana’ and it’s delicious!

Ingredients: (serves 3)

  • 3 aubergines
  • 8 pitted olives
  • Can of chopped tomatoes
  • 1 tbsp capers
  • 50g goat’s cheese / mozerella
  • 2 tbsp grated parmesan
  • 2 tbsp olive oil

Slice the aubergines in half and, using a sharp knife, cut a ‘hashtag’ shape in the aubergine (horizontal lines). Make sure you don’t cut through the skin.

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Spread the aubergines out on a baking tray, cover with olive oil and put in the oven on 200°C for 20 minutes.

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While you’re waiting, cut the olives into quarters.

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Mix the canned tomatoes with the olives. When ready, spoon the mixture over the aubergines.

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Add the capers and thickly sliced goat’s cheese or mozerella (or both!) then sprinkle with parmesan.

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Return to the oven for  2-3 minutes, or until the cheese has melted.

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Sprinkle with salt and peper and plate up.

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Have a lovely couple of weeks – I’ll be busy topping up my tan and finding my inner Buddha in Sri Lanka!

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The Author

Low FODMAP│IBS│Low Lactose│Low Gluten│Low Fructose

1 Comment

  1. Pingback: Happy Birthday To Me! | The FODMAPPER

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