Stuffed aubergines

1. Halve the aubergines lengthways and scoop out most of the flesh leaving a 1cm (½ inch) shell. Arrange on an oiled baking sheet with the pepper and sprinkle with 1 teaspoon of oil.
2. Roast in preheated oven to 180°C/170ºC Fan/Gas mark 4 for 30 minutes.
3. Heat remaining oil and sauté onion and garlic until soft, then add the tomatoes. Season with pepper and simmer until reduced by half.
4. Chop aubergine flesh and add to sauce with coriander and pine nuts and cook for a further 10 minutes.
5. Mix with the cooked rice and roasted peppers and Flora ProActiv.
6. Stuff into aubergine shells with tomato mix and serve.

Method – Air Fryer

1. Halve and hollow out the aubergines; brush the shells and pepper pieces with 1 tsp oil and air fry at 180°C for 15-18 minutes (in batches if needed) until tender.
2. Make the sauce on the hob: heat remaining oil and sauté onion and garlic until soft, then add the tomatoes. Season with pepper and simmer until reduced by half. Chop aubergine flesh and add to sauce with coriander and pine nuts and cook for a further 10 minutes.
3. Off the heat, mix the sauce with the rice, roasted pepper and Flora ProActiv Buttery.
4. Spoon into the warm shells and serve straight away – do not return to the air fryer once ProActiv is added.