Aubergines are easy to cook, nutrient packed and versatile. Like all my other recipes, this is easy to make and ingredients are guidelines so go wild!

Cooking time 45 minutes, serves 3-4

Ingredients:

• 2 large aubergines (depending on your appetite)
• 4 cups finely chopped red onion, white onion, carrot and celery
• 1 tin organic chopped tomato (or equivalent on fresh tomato) – make sure it is sugar-free by reading the ingredients at the back
• 1 tbsp basil
• 1 tbsp thyme
• 1 tbsp rosemary
• 1 tbsp chilli flakes
• 1 tbsp garlic flakes
• Olive oil
• Lemon juice
• Pinch Salt
• Pinch Pepper
• 1 tsb cinnamon
• 1 tbs coconut oil

Method:

1. Pre heat the oven to 180 degrees
2. Cut the aubergines in half long ways (see picture) and lay them down in a baking tray with the open side facing upwards
3. Make slits across the inside surfaces of the aubergines to ensure the spices are cooked throughout
4. Splash on the olive oil and lemon juice – as much as you like
5. Sprinkle the spices on (not the cinnamon) – as much as you like
6. Rub it in to ensure you maximise the flavours
7. Put the aubergines in the oven for 40-45 minutes

While your aubergine is baking…

8. Grease your frying pan with coconut oil
9. Fry your finely chopped red onion, white onion, carrot, celery and tomato
10. Season with the same spices (add the cinnamon, trust me), olive oil and lemon juice – as much as you like
11. When it is soft take it off the heat

When your aubergine is ready…

12. Place the yummy onion tomato mix on top of the aubergine and enjoy!

I served my Mighty Baked Aubergine with a simple spinach, apple and horseradish salad dressed with my signature salad dressing (recipe on the blog!). Everything here is vegan, gluten-free and low-calorie!