I used 2 x medium Aubergine
What you need:
50g x 2 -Goats cheese
50g x 2 -Feta Goats Non dairy/dairy if you like
Grated or fine to sprinkel - Parmeson Non dairy/dairy if you like
Cherry Tomatoes, I used a handful for each Aubergine
Thyme just a pinch
Basil, fresh a couple of leaves, or pinch dried
Coriander fresh or just a pinch of dried
Salt and pepper to season
Half Onion brown or red finely diced
Coconut oil or Rice Bran oil or Avocado oil, Olive oil, your preference, keep it healthy
Pre heat oven to 180C
Slice the Aubergine accross the width about 1cm spacings but not completely through the Aubergine leaving it intact at the bottom
Place in tin foil and close, place in oven for aprox 15 minutes, check by pressing the Aubergine, if it feels softish then this is the time to remove from oven, leaving oven on.
While the Augergine is in the oven, in a saucepan, pre heat 1 tablespoon of oil and add diced onions, Thyme, Basil, salt and pepper to season, cook until soft and translutent, add cherry tomatoes, do not puncture tomatoes, try keep them whole and move them around in pan while cooking for a minute or two. Set aside until Aubergine is out of the oven.
Open tin foil and place finely sliced feta, Goats cheese between sliced Augergine, add onion and tomatoes, Basil, push them in gently, sprinke with a bit of your chosen oil, coriander and parmeson, seal foil and place back in oven for 10 minutes. This is a meal on it's own as it is very filling and satisfying or you could have half an Aubergine teamed with greens.
This is for 2 whole Aubergine recipe as above so divide by the amount you will be consuming. Remember to minus the fiber from the carbs to get the accurate carb intake. Pour all those yummy juices over your Aubergine, amazing flavour.
Eat and enjoy