Eggplant Bolognese With Polenta Scones Recipe

Name: Eggplant Bolognese With Polenta Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 2 None eggplant, cut into 1/4 inch cubes; 1 None finely chopped onion; 1 None finely chopped carrot; 1 None celery stalk, finely chopped; 1 (16 oz jar) tomato sauce; 1/2 cup water; None None salad leaves, to serve; None None Polenta Scones; 1/2 cup instant polenta; 1/2 cup self-raising flour plus 2 tablespoons extra; 2/3 cup sour cream; 1 large egg; 1 tbsp milk; 1/2 cup shredded chedder cheese

Servings: persons

2 tbsp olive oil
2 None eggplant, cut into 1/4 inch cubes
1 None finely chopped onion
1 None finely chopped carrot
1 None celery stalk, finely chopped
1 (16 oz jar) tomato sauce
1/2 cup water
None None salad leaves, to serve
None None Polenta Scones
1/2 cup instant polenta
1/2 cup self-raising flour plus 2 tablespoons extra
2/3 cup sour cream
1 large egg
1 tbsp milk
1/2 cup shredded chedder cheese

1
Preheat oven to 42Fu00b0F.
2
In a large Dutch oven, heat oil on medium. Saute eggplant, onion, carrot and celery 8-10 minutes, stirring occasionally, until onion and eggplant are tender.
3
Add sauce and water. Bring to simmer. Reduce heat to low. Cook, covered, 8-10 minutes, until slightly reduced. Season.
4
To make the polenta scones, stir polenta and flour together in a bowl . Make a well in center. In a small bowl, whisk sour cream, egg and milk together. Add to dry ingredients, stirring to just combine. Scoop heaped tablespoons over eggplant sauce. Bake the whole dish for 10 minutes. Sprinkle cheese over scones. Bake a further 4-5 minutes, until cheese melts. Serve with salad.

334

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: 2 tbsp olive oil, 2 None eggplant, cut into 1/4 inch cubes, 1 None finely chopped onion, 1 None finely chopped carrot, and more.

Yes, Eggplant Bolognese With Polenta Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggplant Bolognese With Polenta Scones

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