Bolognaise stuffed eggplant

Ingredients (serves 4) 4 (about 350g each) eggplants, halved lengthways 1kg (4 cups) bolognaise sauce (see Bolognaise recipe) 150g (1 cup) frozen baby peas, just thawed 200g feta, crumbled 2 tablespoons olive oil Salt & freshly ground black pepper Fresh oregano leaves, to serve Method Preheat oven to 180°C. Use a teaspoon to scoop the…

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