Eggplant Bolognese Rolls Recipe

Name: Eggplant Bolognese Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE EGGPLANT BOLOGNESE ROLLS; 1/2 tbsp olive oil; 1/2 None onion, chopped; 1 small carrot, chopped; 1 small celery stalk, chopped; 9 oz ground beef; 1 oz pancetta or bacon, finely chopped; 1/2 cup dry red wine; 1/2 cup reduced sodium beef stock; 2 tbsp tomato paste; 1 cup fresh breadcrumbs; 1/2 cup grated mozzarella cheese; 1/2 cup olive oil, to fry; 2 large eggplants, sliced 1/4-inch thick lengthwise; None None Basil leaves, to serve; None None FOR THE TOMATO SAUCE; 2 tsp olive oil; 1 small onion, finely chopped; 1 None bird's eye chili pepper, finely chopped; 2 cloves garlic, crushed; 1 can (15 oz) diced tomatoes; 1/4 cup shredded basil

Servings: persons

None None FOR THE EGGPLANT BOLOGNESE ROLLS
1/2 tbsp olive oil
1/2 None onion, chopped
1 small carrot, chopped
1 small celery stalk, chopped
9 oz ground beef
1 oz pancetta or bacon, finely chopped
1/2 cup dry red wine
1/2 cup reduced sodium beef stock
2 tbsp tomato paste
1 cup fresh breadcrumbs
1/2 cup grated mozzarella cheese
1/2 cup olive oil, to fry
2 large eggplants, sliced 1/4-inch thick lengthwise
None None Basil leaves, to serve
None None FOR THE TOMATO SAUCE
2 tsp olive oil
1 small onion, finely chopped
1 None bird's eye chili pepper, finely chopped
2 cloves garlic, crushed
1 can (15 oz) diced tomatoes
1/4 cup shredded basil

1
For the eggplant rolls, heat oil in a large skillet on medium-high heat. Add onion, carrot and celery. Cook, stirring, 5 mins, until tender and lightly browned. Add ground beef and pancetta. Cook, stirring to break up any lumps, 5 mins, until browned.
2
Add wine; bring to a boil. Stir in beef stock and tomato paste, until well combined. Season to taste. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, 20 mins, until sauce thickens. Set aside to cool slightly.
3
Preheat oven to 400u00b0F. Combine bolognese sauce, breadcrumbs and mozzarella cheese in a bowl. Set aside.
4
For the tomato sauce, heat oil in a medium saucepan on high heat. Add onion and chili pepper; cook 3 mins, until onion is soft. Add garlic, tomato and basil; simmer 5 mins. Season to taste.
5
Heat 1/4 cup of the oil in a large skillet on high heat. Cook eggplant slices, in batches, 4 mins, until golden brown, adding more oil as necessary. Drain on paper towels. Place 1 tbsp of bolognese filling at one end of eggplant slice and roll up. Repeat with remaining eggplant and filling.
6
Spread a little tomato sauce on bottom of a 13 x 9-inch baking dish. Arrange eggplant rolls, folded edge down, in dish. Pour remaining sauce over top
7
Bake 15 mins or until heated through. Serve rolls sprinkled with basil leaves.

699

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 22 ingredients. The key ingredients include: None None FOR THE EGGPLANT BOLOGNESE ROLLS, 1/2 tbsp olive oil, 1/2 None onion, chopped, 1 small carrot, chopped, and more.

Yes, Eggplant Bolognese Rolls 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.

Eggplant Bolognese Rolls

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