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Ainsley Harriot's Stuffed Aubergines

S: 13st9lb C: 10st4lb G: 9st6lb BMI: 24.7 Loss: 3st5lb(24.61%)
Ainsley Harriot's Stuffed Aubergines
1 Syn on Red or Green Days

4 x 8oz long, slim aubergines
Fry light
2 onions, finely chopped
3 garlic cloves, crushed
6 plum tomatoes or 14oz can plum tomatoes, roughly chopped
2 tbsp tomato puree - 1 syn
3 tbsp chopped fresh flatleaf parsley
Juice of 1/2 lemon
salt and freshly ground black pepper

  1. Lightly spray the outside of the aubergines with Fry Light and pierce near the stem ends with a fork so that they don't pop during cooking.
  2. Grill or BBQ for 10-12 minutes, turning them occasionaly until lightly browned. Remove and leave to cool slightly.
  3. Meanwhile, heat Fry Light in a frying pan then add onion and garlic. Fry gently for a couple of minutes until soft but not browned.
  4. Add the tomatoes and tomato puree, increase the heat and simmer quite vigorously for 4-5 mins until reduced to a thick sauce. Stir in the parsley and lemon juice, season with salt and pepper.
  5. Make a deep slit lengthwise into each aubergine and open them up into a pocket. Spoon in the tomato sauce, place each one into the centre of an 18" square of extra-thick foil and pinch the edges together to make a well-sealed parcel.
  6. Place in a preheated oven at 180 degrees C and cook for 15-20 minutes.
  7. If you wish 5 minutes before the aubergines are ready, take them out of the oven, fold back the foil and sprinkle the tomato stuffing with a little grated cheese from your HE-A then return to the oven for the last 5 minutes
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