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Bolognaise stuffed eggplant
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Prep Time:
20 minutes
20 minutes
Cook Time:
60 minutes
60 minutes
Total Time:
80 minutes
80 minutes
Eggplant bowls filled with delicious vegetable bolognaise sauce.
Ingredients:
- 4 (about 350g each) eggplants, halved lengthways
- 1kg (4 cups) bolognaise sauce
- 150g (1 cup) frozen baby peas, just thawed
- 200g feta, crumbled
- 36.40 gm olive oil
- Fresh oregano leaves, to serve
Instructions:
- Preheat oven to 180°C. Using a teaspoon, gently remove the eggplant flesh, leaving a 1cm-thick border around the edges.
- Combine bolognaise sauce, peas, and feta in a large bowl. Fill eggplant cavities with the mixture. Transfer stuffed eggplants to a baking dish, drizzle with oil, and season with salt and pepper. Bake for 1 hour until eggplant is tender. Garnish with oregano leaves before serving.
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