Low carb diets can be fun if you have the right recipes and the right foods. Make sure you eat healthy, and excerise daily along with your diet.

Heat a large frying pan and add the olive oil. When the pan is hot, add the mushrooms and season the mushroom with cracked pepper and sea salt. Fry the mushrooms on both sides until the mushrooms are soft. Place the mushrooms onto paper towl to drain off the excess oil. Place the eggplant and capsicum in a baking tray and roast at 370F for 15 minutes. Take the eggplant and capsicum out and cool down. Peel the capsicum and take the seeds out. Slice into strips. Scoup out the inside of the roasted egg plant and place into a small bowl with the roasted garlic and blue vein cheese. Mix well. Place the rocket leaves in the center of the plate and place the roasted capsicum on top of the rocket. Place the fried mushrooms on top of the capsicum. Scoup the roasted eggplant mix into the middle of the mushroom. Sprinkle the apple balsamic around the outside of the dish.

4 field mushrooms

1 medium eggplant

10 ounces blue vain cheese

2 tablespoon olive oil

1 garlic clove, roasted

½ cup rocket lettuce

¼ cup roast capsicum

½ teaspoon Apple balsamic

Sea salt

Cracked pepper

Time to make 1hr Serves 2