2 (500g each) eggplants
Olive oil cooking spray
½ quantity Bolognese (see related recipe)
1/3 cup shredded fresh basil leaves
½ cup grated parmesan
Small fresh basil leaves, to serve
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.
Nutritional value per serving
Fat saturated 6.40g
Fat Total 17.20g
Carbohydrate sugars – 0
Carbohydrate Total 11.90g
Dietary Fibre 6.90g