OK Hasselback Aubergine (Thanks to Tesco - minor amendment by me!). The carbs come from the passata (unless you can get one that's sugar free. I make my own (which is the change I made in the notes on my CMT.
https://www.copymethat.com/r/t5LP6szst/hasselback-aubergine-parmigiana/
Here's the notes
The 10g carb content is coming from the bought passata. Making your own will bring the carb count down. Basic sauce is just chopoed tomatoes and I cook them gently with a little veggie stock and a tablespoon of red wine vinegar. Once it looks like a sauce puree (when cooled) with a tablespoon of olive oil and about 1/2 cup of the liquid from cooking. Add tsp salt, a grind of black pepper, 1/2 tsp red pepper flakes and 1 tsp each of onion powder, garlic powder, oregano, parsley, dried basil whizz again. If it is bitter add about a tsp of Monk Fruit and taste again.
Steps
Preheat the oven to gas 4, 180°C, fan 160°C. Cut lengthways slits into the aubergines about 1cm apart, leaving the stalk attached and taking care not to cut right down to the bottom (as this will hold the tomatoes and mozzarella in place).
For the herb oil, blitz the garlic and most of the basil in a small food processor. Season, add the oil and whizz again to a smooth paste. Using a pastry brush, brush 1 tbsp of the herb oil all over and between the cuts in the aubergines. Reserve the remaining herb oil for later.
Pour the passata into a large roasting tin or ovenproof dish and season. Arrange the tomato slices in single rows in the aubergine pockets, nestle the aubergines into the passata, then bake for 40 mins.
Remove from the oven and increase the temperature to gas 6, 200°C, fan 180°C. Carefully push the mozzarella slices into the aubergine pockets next to the tomatoes, using a butter knife to help. Return to the oven and bake for a further 20 mins until the aubergine is tender.
Meanwhile, whisk together the mustard, vinegar and 2 tbsp oil. Season and toss with the leaves.
Drizzle the reserved herb oil over the aubergines, scatter with the remaining basil leaves and cut the aubergines in half lengthways, serving half per person with some sauce and salad on the side.
