Pasta Alle Melenzana


Calories Protein Fat Carb
530 25g 17g 76g


Peel the aubergines and make three incisions down the length of each one, equal distance apart. Divide the basil, parmesan cheese and sliced garlic into four piles, one for each aubergine. Stuff basil into the first incision, Parmesan cheese into the second incision and garlic into the third incision. Fry in coconut oil, turning frequently until soft (don’t worry if they char/burn as you can peel this away once they’re cooked). In a separate pan fry the onions and crushed garlic until soft then add the passata, tomato puree, water and chilli. Let it bubble away for 15 minutes then add the aubergines, breaking them up into large pieces. If the aubergines have charred/burnt, peel this away before adding them to the sauce. Season with salt and pepper and simmer for a further 30 minutes, adding extra water if needed. Serve with penne pasta and a sprinkling of Parmesan cheese.


  • Serves 4

  • 4 aubergines

  • 1 large onion, finely chopped

  • 700g jar of passata

  • 3 tbsp tomato puree

  • 2 cloves of garlic, sliced

  • 1 clove of garlic, crushed

  • Large handful of basil leaves

  • 8 thin slices of parmesan cheese

  • Pinch of chilli

  • Salt and pepper

  • Coconut oil

  • 100-200ml of water

  • 300g wholewheat macaroni pasta

These tables let you know if this recipe is suitable for your body-type and goal (Fat loss / Sculpt / Muscle gain). They show whether it’s a recipe you can enjoy before or after 5pm as part of your plan and if you need to adapt it slightly by adding or removing carbohydrate.


Meals before 5pm Meals after 5pm
Ectomorph Yes Yes
Ecto-Mesomorph Yes Yes
Mesomorph Yes No
Meso-Endomorph Yes No
Endomorph Yes No


Meals before 5pm Meals after 5pm
Ectomorph Yes Yes
Ecto-Mesomorph Yes Yes
Mesomorph Yes Yes
Meso-Endomorph Yes Yes
Endomorph Yes Yes