These roasted aubergines are a low carb main dish that will leave you satisfied. Delicious and filling as a light lunch or pair with potatoes or a simple green salad for a complete meal.
2 Medium Aubergines (Eggplants)
250g/8.8oz Ground Beef
250g/8.8oz Ground Pork
1 Small Onion, finely diced
1 Tin (400g/14oz) Tomato Juice (Passata)
3 Garlic Cloves, minced
1 Tbls Tomato Paste
1 Tsp Dried Oregano
2 Tbls Fresh Basil, chopped
1 Tsp Sugar
1/4 Tsp Piri Piri Seasoning (mixed chilli seasoning)
Salt & Pepper
200g/7oz Shredded Mozzarella, divided
1 Tbls or slice Butter for each halved aubergine
Meat Sauce –
Fry the onions in a little olive oil until softened. Add minced garlic and cook for just 1 more minute until fragrant. Add the ground beef and pork and cook until no longer pink. Add the tomato paste, tomato juice,port dried oregano, chopped basil, piri seasoning, sugar and season with salt and pepper. Simmer uncovered for 45 minutes or until thickened.
Roasted Aubergine –
Preheat oven 200C/400F.
Slice each aubergine in half lengthwise, then using a knife cut diagonal lines about an inch apart, then turn the aubergine around and cut again showing a diamond pattern.
Brush the aubergine flesh with olive oil, sprinkle with garlic powder and salt. Place face-down on a baking tray lined with parchment paper or foil and roast for 30-45 minutes or until aubergines are tender.
Remove from oven and turn over. Place a slice of butter on each halved aubergine and top with shredded mozzarella. Now with a fork, push the butter and mozzarella through the flesh and roughly mix together. Spoon the meat sauce on top, sprinkle remaining shredded mozzarella and freshly ground pepper. Return to oven and continue baking until cheese is melted and slightly golden on top.
1 Serving – 340 kcal