EGGPLANT STUFFED WITH BOLOGNESE

I have wanted to cook with eggplant for quite a few months now, but was a bit apprehensive as I was not sure if I would like the taste. After consuming a beautiful vegetable grill yesterday with eggplant, capsicum, pesto and pumpkin bread I decided that I was ready for the challenge. Bolognese-stuffed eggplants were a recipe in November’s edition of Super Food Ideas. The great thing about this recipe is that you only use ½- ¾ of the Bolognese that you have cooked, and can therefore use it in for another dinner. This Bolognese tasted delightful encased in tender eggplant and is an inspired way to conceal lots of vegetables in a dinner. Do not be disconcerted by the long cooking time or the 5 steps, as this basically makes 2 dinners with the extra Bolognese left on hand.

INGREDIENTS

Bolognese

• 500g extra lean beef mince
•  1/2 a large leek, finely chopped
• 1 small zucchini, finely chopped
• 2 large carrots, finely chopped
• 2 celery stalks, finely chopped  
•  1 x 400g brown lentils, drained & washed 
•  3 garlic cloves, finely chopped
•  1 x 800g can diced tomatoes
•  1 cup beef stock
•  3 tablespoons tomato paste
•  2 tablespoons fresh parsley, finely chopped
• 1 tablespoon coconut oil

Eggplant 

• 2 large eggplants (500g each) 
•  cooking spray
•  1/2 - 3/4 bolognese 
• finely grated parmesan cheese
• Optional- fresh chives, finely chopped

COOKING 

1.  Heat coconut oil in a large, deep frying pan over medium high heat. Add leek, zucchini, carrots, garlic and celery and cook, stirring frequently for 3-4 minutes or until leek is soft. Add beef mince and cook, stirring with a large wooden or metal spoon to break up the lumps in the mince, for 5 minutes or until mince is brown. 

2. Add tomatoes, stock, tomato paste, lentils and parsley. Bring to the boil, then simmer, covered, for 30 minutes or until bolognese has thickened. 

3. Meanwhile, preheat oven to 200 degrees celsius /180 degrees celsius fan-forced. Line a large baking tray with baking paper. Spray eggplants well with cooking oil and place on prepared tray. Bake in the oven for 40-45 minutes or until tender. Allow to cool slightly. 

4. Cut eggplants in half and scoop the flesh out, leaving a 1-2cm border. From here you can choose to either finely chop the flesh of the eggplant and combine with the bolognese, save eggplant flesh for another recipe or discard. 

5. Place eggplant halves on a baking tray. Spoon 1/2- 3/4 cooked bolognese into eggplant and sprinkle with parmesan and chives, if desired. Bake in the oven for 15-20 minutes or until heated through and cheese has melted. Remove from heat and serve sprinkled with more parmesan, more chives or another herb/s. 

Serves / 4 
Total Preparation time / 25- 30 minutes 
Total Cooking time / 1 hr 5 minutes- 1 hr 10 minutes 

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