These roasted Eggplants 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.
Roasted Eggplant topped with Meat Sauce & Mozzarella
Ingredients
Roasted Eggplants:
Meat Sauce:
Topping:
Method
Meat Sauce:
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Fry the onions in a little olive oil until softened.
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Add minced garlic and cook for just 1 more minute until fragrant.
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Add the ground beef and pork and cook until no longer pink.
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Add the tomato paste, tomato juice,port dried oregano, chopped basil, piri seasoning, sugar and season with salt and pepper.
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Simmer uncovered for 45 minutes or until thickened.
Roasted Aubergine:
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Preheat oven 200C/400F.
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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.
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Brush the aubergine flesh with olive oil, sprinkle with garlic powder and salt.
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Place face-down on a baking tray lined with parchment paper or foil and roast for 30-45 minutes or until aubergines are tender.
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Remove from oven and turn over.
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Place a slice of butter on each halved aubergine and top with shredded mozzarella.
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Now with a fork, push the butter and mozzarella through the flesh and roughly mix together.
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Spoon the meat sauce on top, sprinkle remaining shredded mozzarella and freshly ground pepper.
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Return to oven and continue baking until cheese is melted and slightly golden on top.
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Enjoy!