Bolognese-stuffed eggplants

Discover a delightful twist on a classic Italian dish with this Bolognese-stuffed eggplants recipe. Featuring hearty ground beef, fresh vegetables, and rich Parmesan cheese, all nestled in tender roasted eggplants, this savory meal offers a perfect balance of flavors and nutrients. Easy to prepare and incredibly satisfying, it's a must-try for any pasta lover looking to enjoy a low-carb alternative.

  • 06 Mar 2025
  • Cook time 70 min
  • Prep time 15 min
  • 8 Servings
  • 13 Ingredients

Bolognese-stuffed eggplants

Bolognese-stuffed eggplants combine the rich, hearty flavors of a traditional Bolognese sauce with the savory, soft texture of roasted eggplant. It's a delicious and nutritious twist on a classic Italian favorite, offering a perfect meal that's both satisfying and wholesome. Ideal for family dinners or entertaining guests, this recipe is sure to delight taste buds and impress with its taste and presentation.

Ingredients:

4 eggplant
1400g
1 short spray cooking spray oil
0.30g
1 cup grated parmesan cheese
80g
2 tbsp olive oil
27g
2 onions
320g
2 garlic cloves
6g
1 carrot
60g
1 red pepper
80g
1 stalk celery
130g
24 oz ground beef (80/20%)
680g
2 cans canned tomatoes
800g
1/2 cup beef broth
120g
2 tbsp tomato puree
30g

Instructions:

1. Prepare the Eggplants:
- Preheat your oven to 375°F (190°C).
- Wash the eggplants and cut them in half lengthwise. Using a spoon, scoop out the flesh, leaving about a 1/4-inch thick shell. Chop the scooped-out flesh and set it aside.
- Place the eggplant shells on a baking sheet and spray them lightly with cooking spray oil. Season with a little salt and pepper.
- Bake the eggplants in the preheated oven for about 15-20 minutes, or until they start to soften. Remove from the oven and set aside.
2. Make the Bolognese Sauce:
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onions, garlic, carrot, red pepper, celery, and the reserved eggplant flesh. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the canned tomatoes, beef broth, and tomato puree. Season with salt and pepper to taste.
- Allow the mixture to simmer for about 20-25 minutes, stirring occasionally, until the sauce has thickened.
3. Stuff the Eggplants:
- Fill the baked eggplant shells with the Bolognese sauce, pressing it down slightly to compact the filling.
- Sprinkle the grated Parmesan cheese evenly over the top of the stuffed eggplants.
4. Bake:
- Return the stuffed eggplants to the oven and bake for an additional 20-25 minutes, or until the cheese is melted and golden brown.
5. Serve:
- Remove the stuffed eggplants from the oven and let them cool slightly before serving.
- Serve the Bolognese-stuffed eggplants warm, garnished with fresh herbs if desired.

Tips:

- Choose medium to large eggplants that are firm and free of blemishes for the best results.

- Roast the eggplants until they are tender but not mushy, so they hold their shape when stuffed.

- To save time, you can prepare the Bolognese sauce a day ahead and refrigerate it until you're ready to stuff the eggplants.

- For added flavor, consider adding a splash of red wine to the Bolognese sauce while it simmers.

- If you prefer a spicier dish, add a pinch of crushed red pepper flakes to the Bolognese sauce.

- Sprinkle fresh basil or parsley on top of the stuffed eggplants for a burst of freshness and color before serving.

With the perfect balance of savory beef, aromatic vegetables, and creamy Parmesan cheese, Bolognese-stuffed eggplants provide a delicious and hearty meal that can be enjoyed by all. This recipe elevates the traditional Bolognese sauce by pairing it with tender roasted eggplants, creating a dish that's both comforting and special. By following these steps and tips, you'll be able to create a memorable meal that's sure to become a favorite in your household.

Nutrition Facts
Serving Size470 grams
Energy
Calories 340kcal17%
Protein
Protein 20g14%
Carbohydrates
Carbohydrates 20g6%
Fiber 9g23%
Sugar 12g12%
Fat
Fat 24g28%
Saturated 9g29%
Cholesterol 70mg-
Vitamins
Vitamin A 130ug15%
Choline 77mg13%
Vitamin B1 0.72mg60%
Vitamin B2 0.32mg25%
Vitamin B3 6mg37%
Vitamin B6 0.66mg39%
Vitamin B9 70ug18%
Vitamin B12 1.97ug82%
Vitamin C 33mg38%
Vitamin E 1.64mg11%
Vitamin K 16ug14%
Minerals
Calcium, Ca 170mg13%
Copper, Cu 0.29mg32%
Iron, Fe 2.98mg27%
Magnesium, Mg 60mg15%
Phosphorus, P 280mg23%
Potassium, K 1030mg30%
Selenium, Se 18ug32%
Sodium, Na 430mg29%
Zinc, Zn 4.55mg41%
Water
Water 400g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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