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.
- 05 Jun 2024
- Cook time 70 min
- Prep time 15 min
- 8 Servings
- 13 Ingredients
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:
Instructions:
- 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.
- 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.
- 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.
- Return the stuffed eggplants to the oven and bake for an additional 20-25 minutes, or until the cheese is melted and golden brown.
- 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 Size | 470 grams |
| Energy | |
| Calories 340kcal | 14% |
| Protein | |
| Protein 20g | 14% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 9g | 23% |
| Sugar 12g | 12% |
| Fat | |
| Fat 24g | 28% |
| Saturated 9g | 29% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 130ug | 15% |
| Choline 77mg | 13% |
| Vitamin B1 0.72mg | 60% |
| Vitamin B2 0.32mg | 25% |
| Vitamin B3 6mg | 37% |
| Vitamin B6 0.66mg | 39% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 1.97ug | 82% |
| Vitamin C 33mg | 38% |
| Vitamin E 1.64mg | 11% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.29mg | 0% |
| Iron, Fe 2.98mg | 27% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 280mg | 23% |
| Potassium, K 1030mg | 30% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 430mg | 29% |
| Zinc, Zn 4.55mg | 41% |
| Water | |
| Water 400g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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