Serves 3-6 people

GF, DF, Low FODMAP, Vegan

Recipe by Lane W, Photograph by Meg

Ingredients:

• 2 small eggplants (75 g of eggplant is a fodmap friendly serving)
• 1 cup canned baby corn (80g is a standard fodmap friendly serve for 1 person)
• tablespoon olive oil
• ½ cup green spring onions
• ½ red capsicum (finely chopped)
• ½ zucchini (finely chopped)
• Tofu, firm (small cubes)
• ½ cup vegetable stock (Massell and it’s FODMAP)
• 1 tsp garlic oil (FODMAP friendly, I love Cobram)
• 3 tablespoons Zingy Ginger Finishing Sauce (to taste)
• 1 red finger chilli (finely diced) for garnish
• 2 tablespoons coriander leaves for garnish
• Rice for serving with the meal

Method:

Preheat oven to 200°C or 180°C fan. 

Step 1

1. Halve eggplants lengthways
2. Cut a 1cm-wide border around the edge of each eggplant half
3. Score the eggplant, within the border, into a diamond pattern
4. Scoop our flesh with an ice-cream scoop or teaspoon
5. Roughly chop the eggplant flesh

 

Step 2

1. Heat olive oil in a large deep frying pan, medium-high heat
2. Cook green spring onions until soft (don’t brown)
3. Add the garlic oil, chopped eggplant, vegetables, tofu and stock 
4. Cook for 5 mins or until soft
5. Stir in Zingy Ginger Finishing Sauce, reserve

Step 3

1. Place the eggplant shells on a lightly oiled oven tray (or baking paper)
2. Spoon in the minced vegetable and tofu mixture into each half of the eggplant
3. Cover with foil and bake for 45 mins
4. Uncover, sprinkle with sesame seeds
5. Cook for a further 15 mins or until the eggplant is tender
6. Top with fresh coriander, fresh chilli and serve

Note: if wanting to lower the amount of eggplant to a FODMAP serving, do not add the scooped out eggplant into the stuffing and add extra vegetables to the mix. 75g is a fodmap friendly serving.  An alternative is to use red capsicum as the outer casing and eggplant in the mixture only.

Serve with steamed rice.

Enjoy!