Meatless Monday: Mediterranean stuffed aubergine

This Mediterranean stuffed aubergine recipe is vegan and gluten-free. The recipe uses buckwheat. Do not be deceived by the name, buckwheat is not a grain but a seed. This means it is ideal to substitute for gluten containing grains if you are on a gluten-free diet (more on this coming soon). Also, because it is a seed, it does not cause blood sugar 'spikes' like some refined grains do. A good source of B vitamins and magnesium too.

Serves 2 
You will need

1 large aubergine
100g buckwheat
1 tbsp sesame oil plus extra to drizzle
1 red onion, finely chopped
2 cloves garlic, peeled and chopped
2 tomatoes, chopped
1/2 red or orange pepper, sliced
1 tsp dried oregano
2 tbsp nutritional yeast
8 green olives, pitted, sliced
a few fresh basil leaves, chopped (optional)

Cut the aubergine in two lengthways and place cut side up on a baking tray. Drizzle with sesame oil and bake at 200 degrees for 30 minutes. When cool enough to handle, remove the flesh, leaving the skins intact and dice.

Meanwhile prepare the buckwheat. Rinse and place in a saucepan with 500ml water. Bring to the boil and simmer for 20 minutes or until the water is absorbed. Leave to stand for 10 minutes.

Heat the sesame oil and cook the onion for 3 minutes. Add the garlic and continue to cook a further 2 minutes. 

Add the tomatoes, pepper and oregano and cook another few minutes. Stir in the buckwheat, diced aubergine flesh, nutritional yeast, olives and basil. Return the mixture to the aubergine shells and return to the oven to heat through.  

Serve with a salad if you like.

Janet x

Recipe Copyright © 2016 40plusandalliswell  

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