Bolognese-stuffed eggplants

Bolognese-stuffed eggplants

Ingredients (8 servings)


2 tablespoons olive oil

2 medium brown onions, finely chopped

3 garlic cloves, crushed

1 large carrot, finely chopped

1 large red capsicum (bell pepper), finely chopped

2 celery stalks, finely chopped

750g lean beef mince

2 x 400g cans diced tomatoes

¾ cup Beef stock

2 tablespoons tomato paste


4 (500g each) eggplants

Olive oil cooking spray

2/3 cup shredded fresh basil leaves

1 cup grated parmesan

Small fresh basil leaves, to serve


Make bolognese: Heat oil in a large saucepan over medium heat. Add onion, garlic, carrot, capsicum and celery. Cook, stirring, for 5 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.

Add tomatoes, stock and paste. Bring to the boil. Reduce heat to low. Simmer, covered, for 30 minutes. Remove cover. Simmer for 20 to 25 minutes or until thickened.

Meanwhile, preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Pierce eggplant several times with a fork. Spray all over with oil. Place on prepared tray. Bake for 40 minutes or until tender. Cool slightly.

Cut eggplants in half lengthways. Using a spoon, scoop flesh from the eggplant halves, leaving a 1cm border. Finely chop.

Combine bolognese, shredded basil and chopped eggplant in a medium bowl. Place eggplant halves on baking tray. Spoon bolognese mixture into eggplant. Sprinkle with parmesan. Bake for 20 minutes or until heated through. Serve sprinkled with basil leaves.

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