Savoury Bolognese-Stuffed Aubergine
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.
Ingredients
- 2 big aubergines
500 grams ground beef (minced beef)
2 medium tomatoes
1 medium red pepper- 1 can tomato - pulp
1 medium carrot
1 medium yellow onion
2 cloves garlic
2 tablespoons olive oil - as needed
1 dash salt - pepper, oregano, nutmeg, clove leaves (as needed)
1 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
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