Roasted Eggplant topped with Meat Sauce & Mozzarella
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.
[adrotate group="2"] [adrotate group="4"]- 2 Medium Eggplants
- Garlic Powder
- Olive Oil
- Salt
- 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 Tbsp Tomato Paste
- 1 Tsp Dried Oregano
- 2 Tbsp Fresh Basil, chopped
- 1 Tsp Sugar
- ΒΌ Tsp Piri Piri Seasoning (mixed chilli seasoning)
- 200 Shredded 200g/7oz Mozzarella, divided
- 1 Tbsp or slice Butter for each halved aubergine
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.
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.
Enjoy!