Bolognese-stuffed eggplants

Print Recipe
Bolognese-stuffed eggplants
  1. Step 1: Make Bolognese sauce: Heat Jingilli Extra Virgin Olive 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.
  2. Step 2: 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.
  3. Step 3: Meanwhile, preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Pierce eggplant several times with a fork. Cover all over with Jingilli Extra Virgin Olive Oil. Place on prepared tray. Bake for 40 minutes or until tender. Cool slightly.
  4. Step 4: Cut eggplants in half lengthways. Using a spoon, scoop flesh from the eggplant halves, leaving a 1cm border. Finely chop.
  5. Step 5: 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.
Share this Recipe
Bolognese-stuffed eggplants