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.
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.