Serves: 2

Baked Stuffed Eggplant

Vegetarian Friendly

Prep Time: 30 min
Cooking Time: 2 h


  • 2 medium eggplants
  • 2 tsp olive oil
  • 1 large onion, sliced thinly
  • 2 garlic cloves, chopped finely
  • 200g canned tomatoes, drained
  • 1 green capsicum, diced
  • 1/2 tsp oregano
  • ¼ tsp fresh thyme
  • 2 tbsp chopped fresh flat leaf parsley
  • 1/2 tbsp lemon juice
  • Salt & Pepper
  • 1 serve of animal or vegetable protein per person


  1. Preheat oven to 180 degrees.
  2. Cut eggplant in half lengthwise, scoop out the flesh (reserve for later), season outer with salt and place in the fridge.


  1. Heat half the oil in saucepan.
  2. Add onion, garlic and capsicum and cook for 10-15 minutes until softened, stirring occasionally.
  3. Add eggplant flesh, tomatoes, thyme, oregano, parsley, salt & pepper, simmer for approx 20-30 minutes until sauce thickens.
  4. Spoon mixture into eggplant shells then place side by side in an oven dish.
  5. Pour remaining oil, lemon juice and boiling water around eggplants, until half way up their sides.
  6. Cover and cook in the oven for approx 1 hour, until tender.
  7. Let cool in liquid. Serve without liquid and garnish with chopped parsley and 200- 300g of protein of your choice.

Suitable for;

FAST startY
Body trimmingY

During Trimsition and Body Trimming phases add 1 serve of starchy carbohydrates per person.