Recipe Method
Low FODMAP Aubergine Bolognese
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Prep time: 10 mins
Cooking time: 75 mins
Total time: 1 hr 25 mins
INGREDIENTS (SERVES 1)
130g (1 serving) SDF Bolognese sauce
100g Beef mince
75g (approx.1/2 of a small aubergine)
1 tsp Olive oil
10-20g Cheddar cheese to garnish
Cracked pepper to garnish
METHOD
Pre heat oven 180of
Rinse aubergine and slice in half.
Rub the outer side of the aubergine with a small amount of olive oil and place on a foil lined baking tray
Loosely cover the aubergine with foil and place in the oven for approx. 40 mins or until the centre has softened
Cook beef mince in a frying pan until browned
Add the Bolognese sauce and simmer until the sauce is piping hot stirring occasionally
Remove the aubergine from the oven and place on a plate
Pour the Bolognese sauce over the top of the aubergine
To garnish: Using a small grade, grate the cheese over the top of the sauce
Chop fresh coriander leaf over the top to finish
Serving suggestion
Serve with lightly fried potato slices, (see recipe below) and a mixed leaf salad
INGREDIENTS
75g (3 slices) Potato with skin on
Cracked pepper
Sea salt
Olive oil to baste
METHOD
Slice potato into 3 pieces leaving the skin on and boil on a moderate heat for 5 minutes
Drain potatoes; baste both sides with olive oil and place onto a frying griddle cooking on a moderate heat
Cook both sides until golden brown or until a slight griddle mark appears, (for that finishing touch) and leave to one side
Season with cracked pepper and sea salt