
Prep
10m
Cook
50m
Total
1h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 180°C (350°F). Line a tray with parchment paper.

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For
3
M
I
3
Aubergine
2
Red bell pepper
1
Red onion, diced

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Per Serving
Calories
407kcal
Fat
17g
Carbs
37g

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🔄 Swap the toasted sourdough with quinoa, rice or pasta. 🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.
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Rebekka K
9 days ago
Super tasty dish! It reminded me of my holidays as a kid😍 just subbed the pine seeds for sunflower and only had dark olives. But this is a new favourite!

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Gigi
7 days ago
That is so wonderful to hear, Rebekka! I’m thrilled that the dish could bring back those happy holiday memories for you. Using sunflower seeds and dark olives sounds like a brilliant, earthy twist on the original – so glad it’s found a spot on your favourites list!
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Sara H
2 months ago
Yum!!!! I added some plant based feta at the end because I didn't have capers and needed something else salty. Worked a treat! Will definitely make this one again

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Gigi
2 months ago
Lovely to hear you liked it, Sara x feta is the perfect salty addition !! Love the picture too xx
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Veronika
3 months ago
another delicious meal!! this time i needed some help from ask gigi because there was only one aubergine left at the store. swapping the other two for zucchini and portobello mushrooms worked wonderfully :))
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Gigi
3 months ago
Love it! Glad AskGigi came to the rescue :)
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Emilia F
3 months ago
Of course another amazing recipe! Seems so simple yet the flavor is so rich and perfectly balanced! As a not the biggest fan of aubergine this is a game changer and a new favorite 🤩

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Gigi
3 months ago
Thank you Emilia! So so glad you liked it! xx
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Hilary Ebden
3 months ago
Made this again in larger quantities as was such a hit and my family want this instead of a takeaway tomorrow evening thanks Gigi
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Gigi
3 months ago
Thanks for sharing! Lovely to hear! xx
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Gabi S
3 months ago
Oh mama!! This is one my favourite recipes so far! The flavours 👌 🤩

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Gigi
3 months ago
So happy you enjoyed! There will be more like that one coming soon so keep your eyes peeled! xx
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Hilary Ebden
4 months ago
Can this be frozen please?
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Gigi
4 months ago
Yep, totally freezer-friendly, it’ll last up to 3 months.
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Hilary Ebden
4 months ago
Easy to make and delicious hot or cold

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Gigi
4 months ago
That looks amazing, Hilary! So happy you liked it :)
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Prep
10m
Cook
50m
Total
1h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 180°C (350°F). Line a tray with parchment paper.

Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
3
M
I
3
Aubergine
2
Red bell pepper
1
Red onion, diced

Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
407kcal
Fat
17g
Carbs
37g

Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🔄 Swap the toasted sourdough with quinoa, rice or pasta. 🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.
Only visible to you
Made it?
Cancel
R
Rebekka K
9 days ago
Super tasty dish! It reminded me of my holidays as a kid😍 just subbed the pine seeds for sunflower and only had dark olives. But this is a new favourite!

Like
Reply
Cancel
Gigi
7 days ago
That is so wonderful to hear, Rebekka! I’m thrilled that the dish could bring back those happy holiday memories for you. Using sunflower seeds and dark olives sounds like a brilliant, earthy twist on the original – so glad it’s found a spot on your favourites list!
Like
Reply
Cancel
S
Sara H
2 months ago
Yum!!!! I added some plant based feta at the end because I didn't have capers and needed something else salty. Worked a treat! Will definitely make this one again

Like
Reply
Cancel
Gigi
2 months ago
Lovely to hear you liked it, Sara x feta is the perfect salty addition !! Love the picture too xx
Like
Reply
Cancel
V
Veronika
3 months ago
another delicious meal!! this time i needed some help from ask gigi because there was only one aubergine left at the store. swapping the other two for zucchini and portobello mushrooms worked wonderfully :))
Like
Reply
Cancel
Gigi
3 months ago
Love it! Glad AskGigi came to the rescue :)
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Emilia F
3 months ago
Of course another amazing recipe! Seems so simple yet the flavor is so rich and perfectly balanced! As a not the biggest fan of aubergine this is a game changer and a new favorite 🤩

Like
Reply
Cancel
Gigi
3 months ago
Thank you Emilia! So so glad you liked it! xx
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Hilary Ebden
3 months ago
Made this again in larger quantities as was such a hit and my family want this instead of a takeaway tomorrow evening thanks Gigi
Like
Reply
Cancel
Gigi
3 months ago
Thanks for sharing! Lovely to hear! xx
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Gabi S
3 months ago
Oh mama!! This is one my favourite recipes so far! The flavours 👌 🤩

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Reply
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Gigi
3 months ago
So happy you enjoyed! There will be more like that one coming soon so keep your eyes peeled! xx
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Hilary Ebden
4 months ago
Can this be frozen please?
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Gigi
4 months ago
Yep, totally freezer-friendly, it’ll last up to 3 months.
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Hilary Ebden
4 months ago
Easy to make and delicious hot or cold

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Gigi
4 months ago
That looks amazing, Hilary! So happy you liked it :)
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