This recipe is suitable for maintenance or moderate carb. N.B. You could adapt it to suit Atkins induction by using a mix of cream cheese and water instead of yoghurt, using only one onion, and halving or omitting the rutabaga.

Meat sauce:

2 medium onions - chopped
500g ground beef (this recipe assumes less than 20% fat)
2 aubergines - washed and diced
200g approx. of rutabaga - washed and diced
400g can of passata (or tinned tomatoes)
1 can of water
seasoning
2 tsp dried oregano
1 tsp cinnamon

Topping:

2 eggs
500g yogurt (or sub with cream cheese/water mix)
85g cheddar cheese - grated

Fry onions in a little oil, then add meat and brown it. Add all other meat sauce ingredients except the aubergine, cover and stew for 10 mins, then add the aubergine, cover and stew for 20 more minutes. Pour into a casserole.

Mix together the topping ingredients: eggs, yoghurt and 2/3 of the grated cheddar and pour it over the meat sauce. Top with the rest of the cheddar and bake it for 30 minutes at gas mark 4.

The recipe will serve 6- 8 with a small side salad.

147.73 156.75 167.03 48.20 2672

Divided into 8 portions, the counts are:

18g carbs 20g protein 21g fat 6g fibre 334 calories

As previously mentioned, you could adapt it to suit induction by using a mix of cream cheese and water instead of yoghurt, using only one onion, and halving or omitting the rutabaga.