Food & Wine
Bolognese stuffed eggplant
A great alternative to having your bolognese with standard pasta, these stuffed eggplants are deliciously moreish.
Serves: 8
Ingredients:
- 4 eggplants, halved lengthways
- 1kg bolognese sauce (make our easy bolognese sauce here)
- ½ cup parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to season
- Fresh oregano leaves to garnish
Method:
1. Preheat oven to 180°C.
2. Scoop out flesh from eggplant halves leaving a one centimetre border.
3. Chop eggplant flesh and mix into bolognese sauce. Divide mixture evenly among eggplant halves.
4. Place eggplants in baking dish. Sprinkle cheese on top, drizzle with olive oil and season with salt and pepper.
5. Bake in oven for 40 minutes or until tender and golden on top. Serve with oregano leaves.
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