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
Print RecipeIngredients
- 2 big aubergines
- 500 grams of beef mince
- 2 tomatoes
- 1 red pepper
- 1 can of pulp tomato
- 1 carrot
- 1 onion
- 2 cloves of garlic
- Olive oil (as needed)
- Salt, pepper, oregano, nutmeg, clove leaves (as needed)
- Grated cheese
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.
