Moroccan aubergines

Serves - 4

This is a vegetarian version of the Moroccan meatball recipe. Great served with roasted cauliflower rice.

Nutrition per serving

Fat: 6 g

Carbs: 35 g / Fiber: 16 g (Net Carbs: 19 g)

Protein: 7 g

Ingredients

• 2 aubergines

• 1 T pink salt

• 1 T coconut oil

• 1 onion

• 1 clove garlic

• 1 t cumin

• 1 t smoked paprika

• 1 t cinnamon

• 1/2 t chilli powder

• bunch coriander leaves

• 1 T coconut oil

• 400g tinned plum tomatoes

• 200ml filtered water

• 2 T tomato puree

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Method

1. Cut aubergine into large cubes, salt in a large mixing bowl, then transfer to a colander over the mixing bowl and leave for 1 hour to dehydrate.

2. Remove colander from bowl and pat moisture off aubergines with a paper towel.

3. Heat coconut oil in a pan and fry aubergine cubes till golden.

4. Remove aubergine from pan and set aside in oven dish.

5. Slice the onion into half moons.

6. In the same pan heat some coconut oil and fry onions till caramelised.

7. Add crushed garlic and cook for a few minutes.

8. Add tinned tomatoes, 200ml water, tomato puree, spices and cook for 10 mins.

9. Preheat the oven to 180ºC / 350 F.

10. Add sauce to ceramic dish with aubergines and cook in the oven for 30 mins.

11. Finely chop coriander leaves

12. Serve topped with chopped coriander and cauliflower rice.