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Recipe

Stuffed bolognese eggplant

Jan 28, 2012 1:00pm
  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 6
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Ingredients

Bolognese sauce
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 carrot, diced
  • 500 gram beef mince
  • 60 gram pancetta or bacon, finely chopped
  • 1 cup (250ml) dry red wine
  • 1 cup (250ml) salt-reduced beef stock
  • 1/4 cup (70g) tomato paste
Stuffed bolognese eggplant
  • 4 300g eggplants, halved lengthways, salted, rinsed
  • 1 cup frozen baby peas, thawed
  • 200 gram feta, crumbled
  • 1/3 cup shredded tasty cheese
  • 2 tablespoon olive oil
  • oregano leaves, to serve

Method

Stuffed bolognese eggplant
  • 1
    To make bolognese sauce: heat oil in a large pan on medium-high. Add onion, carrot and celery. Cook, stirring, 5 minutes, until tender and lightly browned. Add mince and pancetta. Cook, stirring to break up any lumps, 5 minutes, until browned.
  • 2
    Add wine; bring to boil. Stir in beef stock and tomato paste, until well combined. Season to taste. Bring to boil, then reduce heat to low. Simmer, stirring occasionally, 20 minutes, until sauce thickens. Set aside, to cool.
  • 3
    Preheat oven to moderate, 180°C (160°C fan-forced).
  • 4
    Using a metal spoon, scoop flesh from eggplant halves, leaving a 1cm-thick border. Reserve flesh; chop.
  • 5
    In a large bowl, combine bolognese sauce, chopped eggplant, peas and feta. Spoon mixture into eggplant halves. Arrange on an oven tray. Sprinkle with cheese. Drizzle with oil; season to taste.
  • 6
    Bake 50-55 minutes, until eggplant is tender. Sprinkle with oregano to serve.

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