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aubergine and courgette ribbons with tuna

5:2 diet – Courgetti with Aubergine and Tuna

Course Lunch
Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2
Author Fiona Maclean


  • 2 Medium Courgette
  • 1 Medium Aubergine
  • 180 g Tuna or Swordfish for a vegetarian option, leave this out and top with vegetarian cheese or toasted pine nuts
  • 2 Medium Tomatoes very ripe. If ripe vine tomatoes are not available, substitute half a can of chopped Italian tomatoes
  • 1 clove Garlic crushed
  • 1 handful Fresh Mint
  • 1 handful Fresh Basil or parsley
  • 1 Lemon the original recipe used white wine here.
  • 2 teaspoons Olive Oil


  1. Cut the aubergine in half lengthwise and steam over a pan of boiling water for about 20 minutes till soft
  2. Allow to cool slightly, then chop into chunks and tear the mint into the aubergine, mixing well
  3. Top and tail the courgettes, then using a potato peeler, slice the courgettes into ribbons
  4. Cut the fish and tomato (if fresh) into chunks
  5. In one pan soften the garlic and seal the tuna, then stir through the tomato and aubergine and allow to rest while you cook the courgettes
  6. In a largish non-stick frying pan, heat a teaspoon of olive oil, then gently soften the courgettes over a moderate heat till they start to go translucent.
  7. Stir through the sauce, season with salt, pepper and lemon juice to taste and tear in the basil leaves
  8. Serve!