As I already mentioned above, I have taken most of the flesh from Aubergine to reduce the carbs. Normally, you can cut that into small cubes and add it into the bolognese sauce mixture if you are not so strict in counting the carbohydrates. Hollowing the eggplant is very easy. You can either use a spoon or a melon scraper.  As you see in the video, I have gently pushed the tablespoon into the side of the eggplant flesh and went along the whole eggplant, leaving only a bit of flesh around the skin.