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Bolognese-stuffed eggplants
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Cozy stuffed eggplants, perfect for cold evenings.
Ingredients:
  • 4 (500g each) eggplants
  • olive oil cooking spray
  • 165.00 ml shredded fresh basil leaves
  • 250.00 ml grated parmesan
  • small fresh basil leaves, to serve
  • 2 medium brown onions, finely chopped
  • 3 garlic cloves, crushed
  • 1 large carrot, finely chopped
  • 1 large red capsicum, finely chopped
  • 2 celery stalks, finely chopped
  • 750g beef mince
  • 2 x 400g cans diced tomatoes
  • 191.25 gm beef stock
  • 44.40 gm tomato paste
Instructions:
  • For a delicious bolognese, warm oil in a large saucepan over medium heat. Add onion, garlic, carrot, capsicum, and celery. Saute for 5 minutes until the onion softens. Then, add the mince and cook for another 5 minutes, breaking it up with a wooden spoon until it browns.
  • Combine tomatoes, stock, and paste in a pot and bring to a boil. Reduce heat and simmer covered for 30 minutes. Uncover and simmer for an additional 20-25 minutes until thickened.
  • Preheat your oven to 200°C/180°C fan-forced. Line a baking tray with parchment paper. Poke the eggplant with a fork, spray with oil, and place on the tray. Bake for 40 minutes until tender. Allow to cool slightly before proceeding.
  • Cut eggplants in half lengthwise. Scoop out the flesh from the eggplant halves, leaving a 1cm border, and finely chop.
  • In a medium bowl, mix bolognese, shredded basil, and chopped eggplant. Fill eggplant halves with bolognese mixture and sprinkle with parmesan. Bake for 20 minutes until heated through. Serve topped with basil leaves.

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