Delicious option for lunch or dinner, great to accompany with rice.
Aubergine is a very nutritious vegetable. It contains vitamins B1 and B2 and a bunch of important minerals such as manganese, magnesium, potassium, copper and iron. The purple colour of its skin is given by the powerful antioxidant Nasunin, which conserves the cells' fatty membrane as well as protects against free radicals. Aubergine is a great source of dietary fibre helping the digestion system and maintaining lower insulin levels.
One medium aubergine
120 grams of mince beef
200gr canned chopped tomatoes
20gr grated cheddar cheese
1 tbsp Olive oil
Stevia (any sweetener you use)
Preheat the oven 180C/355F/gas 4.
Cut the aubergine in half and make small incisions with a knife.
Place the aubergines in the oven on an oven tray and cook for 15 minutes.
For the tomato sauce, put the olive oil in a pan and add the chopped tomatoes, salt, garlic granules, black pepper and very tiny pinch of sweetener (this is to balance the acidity of the tomato). Cook low heat for 10 minutes.
Add the mince beef together with the tomato sauce and cook for another 10 minutes. Rectify the salt if necessary.
Remove the aubergine from the oven and stuff both halves. Top with the grated cheddar and place it back into the oven until cheese is melted.