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 tablespoons olive oil; 2 eggplant cut into 1/4 inch cubes; 1 finely chopped onion; 1 carrot finely chopped; 1 celery stalk finely chopped; 16 ounces tomato sauce; 1/2 cup water; salad leaves to serve; scones Polenta; 1/2 cup instant polenta; 1/2 cup self raising flour plus 2 tablespoons extra; 2/3 cup sour cream; 1 large egg; 1 tablespoon milk; 1/2 cup chedder cheese shredded

Servings: persons

2 tablespoons olive oil
2 eggplant cut into 1/4 inch cubes
1 finely chopped onion
1 carrot finely chopped
1 celery stalk finely chopped
16 ounces tomato sauce
1/2 cup water
salad leaves to serve
scones Polenta
1/2 cup instant polenta
1/2 cup self raising flour plus 2 tablespoons extra
2/3 cup sour cream
1 large egg
1 tablespoon milk
1/2 cup chedder cheese shredded

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.

350

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 tablespoons olive oil, 2 eggplant cut into 1/4 inch cubes, 1 finely chopped onion, 1 carrot finely chopped, 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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