When you bake aubergines, the flesh becomes soft enough to scoop out while the outer skin retains its shape, and can be filled to make a great side dish or light vegetarian meal. Although most of the calories in aubergines come from sugars, this food has a low glycemic index. This means that there won’t be a spike in your blood sugar and it will keep you feeling full for longer. Of course this also depends on the fillings that you use, and this recipe can be adapted to suit most tastes and diets.

For 2 portions, you will need:

1 medium to large aubergine

4 tablespoons ricotta

a handful of fresh coriander

2 sun-dried tomatoes

olive oil

Pre-heat the oven to 200 C. Wrap the entire aubergine in foil and place in the top rack. Bake for 30-50 minutes, depending on the size of the aubergine. You will be able to feel the skin ‘giving’ when pressed with a finger when it’s done. There’s no need to unwrap the foil to check if it’s done, simply either press with a finger or try to insert a sharp knife (try not to pierce it too much or too many times).

Once it has cooked, remove from the oven and let it cool for a few minutes before carefully unwrapping (it will be very hot!) and slicing in half.

With a teaspoon, scoop out most of the inside, then fill with ricotta and the chopped sun-dried tomatoes. Place the inside of the aubergine that you’ve scooped out, either on top of the filled aubergine or at the side. Drizzle some olive oil on top and add salt and pepper to taste. Cook in the oven for another 5-7 minutes, then add the coriander to serve.

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