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+ servings

My Gluten Free Stuffed + Baked Aubergine Recipe (Vegan, low FODMAP)

Say hello to my gluten free stuffed and baked aubergine recipe! It's vegan and low FODMAP too and it's the perfect mid-week meal.
Servings 2


  • 2 medium sized aubergines if large, increase the filling size accordingly
  • garlic infused oil
  • handful of basil leaves chopped
  • 14 cherry tomatoes halved
  • 55g pitted green olives chopped
  • 100g Violife Greek white block
  • handful fresh chives chopped
  • 2 handfuls of gluten free breadcrumbs fresh or from a packet
  • salt and pepper


  • Preheat your oven to 200C.
  • Prepare your aubergines. Cut them both in half and scoop the flesh out. Leave about 1cm of flesh around the outside and also don't scoop your aubergines flesh out too aggressively - we don't want to come closer than 1cm of the skin!
  • Brush a little garlic infused olive oil on them and season with salt and pepper. Place on a baking sheet covered in foil and pop in the oven for 20 minutes.
  • Whilst your aubergine shells are in the oven, prepare your filling. Chop up your aubergine flesh and pop it in a frying pan with some garlic infused oil until cooked through and soft.
  • Add your cherry tomato halves and continue to cook for 4-5 minutes.
  • Add your olives, Violife chunks, basil, chives, salt and pepper to the pan and stir in. Remove from the heat.
  • Once your aubergine shells are ready (they should be softer), remove from the oven. Fill each shell with some of your filling and then finish off by topping with a healthy sprinkling of gluten free breadcrumbs and a little more garlic infused oil. (Feel free to add some extra cheese at this point too!)
  • Place back in the oven for 15 - 20 minutes until the breadcrumbs have turned golden. You don't need the foil anymore.
  • Finish with a sprinkling of fresh chives and some more crumbled Violife. Enjoy!