While the oven is heating up, slice the aubergines vertically through the stems and place on a baking tray. Glaze the aubergines with a tbsp of melted coconut oil across all 4 pieces and score the white part of the aubergine so the oil can sink nicely.
Pop them in the oven and set a timer to 30 minutes. While these are baking, add the mince and diced onion to a pan with the seasoning and garlic.
Use 1 tbsp coconut oil and gently fry the mince for 15 minute, covering with a lid and stirring occasionally. When the meat has cooked through and the onion is translucent, add the chopped tomatoes to the pan and cover with a lid. Simmer until the aubergine is ready - if the mixture reduces to much, add a splash boiling water.
Finally, add the mince onto the baked aubergine and serve with a side salad. I garnished the ‘aubergine boats’ with fresh parsley and feta but this step is optional! C.
While the oven is heating up, slice the aubergines vertically through the stems and place on a baking tray. Glaze the aubergines with a tbsp of melted coconut oil across all 4 pieces and score the white part of the aubergine so the oil can sink nicely.
Pop them in the oven and set a timer to 30 minutes. While these are baking, add the mince and diced onion to a pan with the seasoning and garlic.
Use 1 tbsp coconut oil and gently fry for 15 minutes, covering with a lid and stirring occasionally. When the meat has cooked through and the onion is translucent, add the chopped tomatoes to the pan and cover with a lid. Simmer until the aubergine is ready – if the mixture reduces to much, add a splash boiling water.
Finally, add the mince onto the baked aubergine and serve with a side salad. I garnished the ‘aubergine boats’ with fresh parsley and feta but this step is optional!