I get Good Food Mag every month on subscription. This month's had a yummy looking pic on the front, looked like cheesy meatballs, but when I subsequently looked it up it was a Macaroni dish which isn't D friendly at all. On Friday when shopping in Tesco I found some Italian inspired meatballs on the reduced counter with a use by date of today. So I snapped them up and amended the recipe as follows:
2 small Aubergines
12 Tesco Italian inspired meatballs (these are very low in carbs. 4 = 1.3g)
1 tin of chopped tomatoes
1 tbs balsamic vinegar
1 tin of chopped tomatoes + approx 270g baby plum tomatoes
Handful fresh basil chopped
2 smallish onions diced
2 fat cloves of garlic, chopped
50g Parmesan grated finely
1 ball of the cheap Mozarella (an Italian friend told me only to use the cheap stuff for cooking and save the good stuff for salads!)
2 tbs dried oregano.
Heat oven to 5 gas/375F/190C (adjust as necessary for a fan oven)
Cut the aubergines lengthwise into approx 1 cm slices. Brush a baking sheet ( you may need 2) with olive oil and place the Aubergine slices on it, brushing the tops with oil. Place in the pre-heated oven for approx 15 minutes until tender when poked with a sharp knife and slightly browned. Meanwhile put a tbs or so of oil into a pan and brown the meatballs all over to seal. Remove from the pan and set to one side. Put the diced onions into the pan and let them soften in the oil. When soft add the chopped garlic cloves and fry 1 - 2 mins more. Add the tinned tomatoes to the pan. Wash and prick holes in the baby plum tomatoes. Add to the pan. Pour in the balsamic vinegar and add the basil +the Oregano. Cook until the plum tomatoes are softened and a nice sauce is bubbling away.
In an ovenproof dish, (I used one approx 12" x 9" and fairly deep) smear a thin layer of the tomato sauce on the bottom. Sprinkle with the parmesan. Lay a layer of aubergine on top to cover the sauce, add another layer of sauce and top with parmesan. Top that with the remaining aubergine and on top the remainder of the tomato sauce and parmesan. Place the meatballs on top and then shred the mozzarella and distribute as evenly as you can round the meatballs. Place in the oven for approx 30 mins or until bubbling and browned on top.
I worked the total recipe out at 60.35g carb. It will serve 2-3 very generously, or 4 as a lighter meal.