Roasted and Stuffed Aubergines

90 mins

Labour of love

serves 2

Preparation Time: 15 mins

Cooking Time: 75 mins

WillPowders

Technically, you can stuff an aubergine with anything you like for a delicious keto dinner; however, our fave way of stuffing is with a rich Bolognese sauce and the added benefits of MCT Oil and Neutral Protein.

Ingredients Method

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2 medium-sized aubergines
3 tbsp MCT oil
Celtic sea salt and black pepper
1 medium white onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced
250g beef mince
400g ripe tomatoes, finely chopped (about 3-4 medium tomatoes)
1 tbsp tomato paste
1 tsp dried oregano
1 tsp smoked paprika
1 bay leaf
200ml of beef bone broth
1 tbsp of balsamic vinegar
2 large scoops of Neutral Protein
A small handful of fresh basil leaves, chopped
100g feta cheese, crumbled
Fresh parsley, chopped, for garnish

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Pure C8 MCT Oil

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Neutral Protein – Unflavoured Protein Powder

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Method

Preheat your oven to 200°C (400°F). Halve the aubergines lengthwise. Brush the inside and outside of the aubergine halves with MCT oil and season with salt and pepper. Place them on a baking tray, cut-side up, and roast for 40-50 minutes, or until the flesh is very tender and the skin is slightly wrinkled.
While the aubergines are roasting, heat 1 tablespoon of MCT oil in a large pan or pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 8-10 minutes until the vegetables have softened. Add the minced garlic and cook for another 2 minutes.
Increase the heat to medium-high. Add the beef mince to the pan and break it up with a wooden spoon. Cook until it is browned all over. Add the balsamic vinegar and scrape the bottom of the pan to release any browned bits.
Stir in the chopped fresh tomatoes, tomato paste, dried oregano, smoked paprika, and bay leaf. Season with salt and pepper. Pour in the beef bone broth and Neutral Protein and bring the sauce to a gentle simmer. Reduce the heat to low, cover the pan, and let the sauce simmer for at least 30 minutes, or longer if you have time. Add more bone broth if your sauce reduces too quickly.
Once the aubergines are out of the oven, let them cool for a few minutes until they are easy to handle. Using a small spoon, carefully scoop out the soft, cooked aubergine flesh, leaving a 1cm border around the skin to create a "boat." Finely chop the scooped-out aubergine flesh.
Remove the bay leaf from the sauce and stir in the chopped aubergine flesh and fresh basil. Spoon the rich Bolognese sauce generously into each aubergine half.
Sprinkle the crumbled feta cheese evenly over the top of the stuffed aubergines. Return the tray to the oven and bake for another 15 minutes, or until the cheese is golden and bubbling.
Garnish with fresh chopped parsley and enjoy