Hello again! It's good to be back.
Time for something a bit different, and slightly random I have to admit! Have you seen the recipes with an egg baked in an avocado? Well that's where my inspiration for this came from...but me being me thought, hmm, let's try it with an eggplant instead!
Plus, FODMAPers are advised to limit to avocado to 1/8 or 1/4 per serving (depending on the source of information). So if you're up for trying something a little out of the ordinary, then see what you think to these eggplant boats.
Makes Makes 1 serving | Cook Time 30 minutes
Mix up breakfast with a healthy eggplant boat. A nutritious vegetarian and low-fodmap breakfast.
Sprinkle of dried mixed herbs
Sprinkle of paprika
Fresh herbs to top
Drizzle of olive oil
Drizzle of lemon juice
Preheat the oven to 350°F.
Slice the eggplant in half lengthways.
Carefully cut out an egg-shaped hole, without piercing the bottom of the eggplant. (Make sure the hole is big enough or the egg will spill out - I learnt that the hard way!)
Drizzle with olive oil and lemon juice, and sprinkle over the dried herbs. Pop it in the oven for 15-20 minutes to start the cooking process.
When the eggplant is partway cooked, carefully crack an egg into each dip.
Pop it back in the oven for a further 15-20 minutes, adding the paprika and fresh herbs halfway through.
Serve up with sides of your choice.
And there you have it — an alternative to your usual brunch or light meal. I'd be interested to hear what you think!
If you make this recipe, share a photo and tag it with #realfooddiets
This recipe was submitted by Anna Lewin from All About the Balance.