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.
Cook time 70 min
Prep time 15 min
Ingredients:
4 eggplant1 short spray cooking spray oil
1 cup grated parmesan cheese
2 tbsp olive oil
2 onions
2 garlic cloves
1 carrot
1 red pepper
1 stalk celery
24 oz ground beef (80/20%)
2 cans canned tomatoes
1/2 cup beef broth
2 tbsp tomato puree
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.
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 per serving
8 ServingsCalories 340kcal
Protein 20g
Carbohydrates 20g
Fiber 9g
Sugar 12g
Fat 24g
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