“Only he who can see the invisible, can do the impossible” – Frank Gains
Remember I said that adding fibre to your foods helps you digest your food slower and therefore makes you feel a lot fuller and satisfied after eating?
Aubergines are an brilliant source of fibre and high in minerals and antioxidants.
1 Aubergine, Cut in half ( 10 Calories, 0g Fat, 1g Carbs, 0.5g Protein)
50g Feta Cheese ( 138 Calories, 11.5g Fat, 0.5g Carbs, 8.5g Protein)
Tin Chopped Tomatoes ( 94 Calories, 0g Fat, 14g Carbs, 6g Protein)
50g Spinach ( 11.5 Calories, 0g Fat, 2g Carbs, 1.5g Protein)
2 Medium sized Sweet Potatoes, finely sliced ( 43 Calories, 0.5g Fat, 8.5g Carbs, 1g Protein)
3 Celery sticks, finely sliced ( 10 Calories, 0g Fat, 0g Carbs, 0g Protein)
1) Pre heat the oven to 180C – 200C.
2) Cut off the pointed end of the Aubergine and then cut it in half. Then, cut a slice down the middle of each half of the Aubergine. Quite deep, but not deep enough that you cut through the whole way. Just a crevice or crater type split in each half. Place in a Pyrex dish.
3) Slice and crumble up the feta cheese in to each crater in the halves of the Aubergine. Pour over the tin of chopped tomatoes and spread the tomatoes out evenly across the Pyrex dish and covering the Aubergine.
4) Place in the oven for approximately 30 minutes. Add the Celery to the Aubergine and Tomato with about 5 minutes remaining. The key being we don’t want to overdo the celery and cook away it’s goodness. Celery doesn’t take long to cook at all.
5) With 20 minutes of cooking left in the oven, peel the sweet potatoes and finely dice them in to thin strips. Bring to the boil in a saucepan of boiling water and then simmer for 15-20 minutes.
6) Once Done, drain the sweet potato in your colander and mash with a little butter.
7) Put 50g Spinach in a saucepan/bowl and pour very hot water so that the Spinach wilts a little.
8) Serve the stuffed Aubergine with the sweet potato mash and spinach.