This time of the year I think aubergine works very well on the plate together with other seasonal food. Aubergine, meat and cheese are all together a nice mix of low carb, high fat ingredients and all part of the basic LCHF food. If you prefer a stricter LCHF version of this, take less of the tomato sauce and serve with some extra mayonnaise. Below recipe is enough for 4 servings. For a small household like mine there will be plenty of leftovers for lunch tomorrow!
Ingredients – ideally organic or locally produced:
- 1 aubergine
- Salt to drain aubergine
- 1 yellow onion
- 5 tablespoons of butter or coconut virgin oil
- 400 gram of piccolo or plum tomatoes finely diced
- Salt and black pepper
- 100 ml full-fat mayonnaise
- 1 teaspoon of ground cumin
- 1 clove of garlic
- 600 gram of beef & pork mince or lamb mince
- 3 tablespoons of extra virgin olive oil
- 250 gram of mozzarella or mini mozzarella balls
- Basil leaves
Cut the aubergine into slices and place on chopping boards or trays. Sprinkle pinches of salt on both sides and let rest for approx. 15 minutes.
Chop the onion and fry with butter or coconut oil in a saucepan. Add the finely diced tomatoes and bring to a simmer, while the saucepan is over low heat for at least 15 minutes. Mix the sauce smooth with a blender and season with salt and freshly ground black pepper.
Mix the mayonnaise with cumin and pressed garlic in a bowl. Add mince and sprinkle pinches of salt and black pepper. Mix it well and form into meatballs. Fry the meatballs brown and well done in butter or coconut oil.
Rinse off the aubergine slices and wipe them dry with a kitchen towel paper. Brush them with olive oil and fry them in a grill pan or fry in a normal frying pan.
Serve the meatballs with the grilled aubergine, tomato sauce, mozzarella cheese and some fresh basil leaves.
What about you guys? Do you have any favorite LCHF recipes you would like to tell us about? Share away in the comments!