Bolognese Stuffed Eggplant Recipe

Name: Bolognese Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion chopped; 1 carrot diced; 1 pound ground beef; 2 ounces pancetta or bacon, finely chopped; 1 cup dry red wine; 1 cup salt reduced beef stock; 1/4 cup tomato paste; eggplant Stuffed; 40 ounces eggplant halved lengthwise, salted, rinsed; 1 cup peas frozen baby, thawed; 1 cup feta crumbled; 1/4 cup shredded mozzarella cheese; 2 tablespoons olive oil; oregano leaves to serve

Servings: persons

1 tablespoon olive oil
1 onion chopped
1 carrot diced
1 pound ground beef
2 ounces pancetta or bacon, finely chopped
1 cup dry red wine
1 cup salt reduced beef stock
1/4 cup tomato paste
eggplant Stuffed
40 ounces eggplant halved lengthwise, salted, rinsed
1 cup peas frozen baby, thawed
1 cup feta crumbled
1/4 cup shredded mozzarella cheese
2 tablespoons olive oil
oregano leaves to serve

1
To make bolognese sauce, heat oil in a large pan on medium-high. Add onion and carrot. Cook, stirring, 5 minutes, until tender and lightly browned. Add ground beef and pancetta. Cook, stirring to break up any lumps, 5 minutes, until browned.
2
Add wine and bring to a boil. Stir in beef stock and tomato paste, until well combined. Season to taste. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, 20 minutes, until sauce thickens. Set aside, to cool.
3
Preheat oven to 350u00b0F.
4
Using a metal spoon, scoop flesh from the eggplant halves, leaving a 1/2 inch thick border. Reserve flesh and chop.
5
In a large bowl, combine bolognese sauce, chopped eggplant flesh, peas and feta. Spoon mixture into eggplant halves. Arrange on an oven tray. Sprinkle with cheese. Drizzle with oil and season to taste.
6
Bake 50-55 minutes, until eggplant is tender. Sprinkle with oregano to serve.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 onion chopped, 1 carrot diced, 1 pound ground beef, and more.

Yes, Bolognese Stuffed Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bolognese Stuffed Eggplant

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