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Home Ground Beef Recipes / Beef Mince Recipes

Savoury Bolognese-Stuffed Aubergine

Bolognese-Stuffed Aubergine
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Love bolognese so much? You can try this exciting recipe for Bolognese-Stuffed Aubergine to level up the way you devour your favourite bolognese.

Where does the Aubergine come from?

Aubergines are believed to have originated in India and China, where they were cultivated for over 3000 years. There are many different varieties of aubergine, ranging in colour from white to black. The word “aubergine” is thought to be derived from the Arabic word for eggplant, which is al-badinjan. The Arabic word was then borrowed into Persian, and from there it entered into European languages.

Eggplants were introduced to Spain in the 8th century by Arab traders. They were initially used as ornamental plants, but eventually found their way into European cuisine.

Nowadays, eggplants are a common ingredient in many dishes from around the world, including ratatouille, moussaka, and baba ghanoush.

Bolognese-Stuffed Aubergine

Savoury Bolognese-Stuffed Aubergine

Gretel ShawGretel Shaw
If you're looking for a new way to enjoy your Bolognese, this savoury recipe for Bolognese-stuffed aubergine is what you need! This is a super easy recipe you'll enjoy making at home.
5 from 1 vote
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Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Turkish
Servings 2 people
Calories 859 kcal

Ingredients
 
 

  •  
    2 big aubergines
  • Raw meat mince500 grams ground beef (minced beef)
  • tomatoes2 medium tomatoes
  • Red pepper1 medium red pepper
  • tomatoes1 can tomato - pulp
  • Carrot vegetable with leaves1 medium carrot
  • Ripe yellow onion on a white background1 medium yellow onion
  • garlic2 cloves garlic
  • Glass bowl of olive oil isolated on white background2 tablespoons olive oil - as needed
  • wooden bowl of salt1 dash salt - pepper, oregano, nutmeg, clove leaves (as needed)
  • Cheddar cheese block, paths1 cup cheddar cheese - grated

Instructions
 

  • Start by seasoning the meat with spices.
  • Cut eggplants in half lengthways, and using a spoon, scoop the flesh from the eggplant halves, leaving a 1-centimetre border. Place the eggplant’s halves on a baking tray greased with olive oil.
  • Chop the eggplant core, the tomatoes, the carrot and the red pepper into small cubes and reserve them.
  • Heat oil in your saucepan over medium heat. Add onion and garlic. Cook, stirring until the onion has softened. Then add the tomatoes and the pulp tomato and let it cook for 15 minutes. Finally, add mince and a full glass of water.
  • Preheat oven to 180 degrees Celsius.
  • Spoon the Bolognese mixture into the eggplant. Sprinkle it with the grated cheese and then bake it for 30 minutes.

Nutrition

Calories: 859kcalCarbohydrates: 16gProtein: 65gFat: 59gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 25gTrans Fat: 2gCholesterol: 219mgSodium: 585mgPotassium: 1354mgFiber: 3gSugar: 8gVitamin A: 6758IUVitamin C: 34mgCalcium: 471mgIron: 6mg
Have you tried this recipe?Please leave a rating and comment.
Tags: bolognese
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