Gluten free baked aubergine topped with spinach and mushrooms

What haven’t I done before?

This is a new recipe for me – simple, delicious and healthy.

Ingredients (serves 2):

1 x Baked aubergine (I did this the day before to make things quicker on a busy day – put a few cuts in the aubergine for the juice to drain, wrap in foil and bake for 40 minutes)
2 x Mushrooms, diced
8 x Frozen spinach blocks (or use fresh spinach)
1 x Red onion, diced
1 x Garlic clove, diced
1 x Chilli, diced
Grated Parmesan
Salt and pepper
Olive oil
Milled linseed (optional)


  1. Pre-heat the oven to 180 degrees Celsius.
  2. Saute the onion and garlic until light brown, add in diced mushrooms and cook for 3 minutes. Add in the spinach and chilli. Season with paprika (1 teaspoon), salt and pepper (to taste) and milled linseed (optional). Cook until the spinach has melted.
  3. Cut the aubergine in half, lengthways – pop on a baking tray. Grate Parmesan cheese on the aubergine, top with the spinach filling and then grate more Parmesan on top – bake in the oven for 20-30 minutes or until hot all the way through.
  4. Serve with salad and homemade wedges.

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