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.
Spread the aubergines out on a baking tray, cover with olive oil and put in the oven on 200°C for 20 minutes.
While you’re waiting, cut the olives into quarters.
Mix the canned tomatoes with the olives. When ready, spoon the mixture over the aubergines.
Add the capers and thickly sliced goat’s cheese or mozerella (or both!) then sprinkle with parmesan.
Return to the oven for 2-3 minutes, or until the cheese has melted.
Sprinkle with salt and peper and plate up.
Have a lovely couple of weeks – I’ll be busy topping up my tan and finding my inner Buddha in Sri Lanka!