Bolognese-stuffed Eggplants
Ingredients
For the eggplant:
- 2 medium eggplants, halved lengthways
- Olive oil, for drizzling
- Salt, to taste
For the Bolognese:
- 1 tbsp olive oil
- ½ brown onion, finely chopped
- 1 small carrot, finely chopped
- 1 celery stick, finely chopped
- 2 cloves garlic, minced
- 500g beef mince
- 700ml tomato passata
- A handful of cherry tomatoes (optional)
- Salt and pepper, to taste
- A few fresh basil leaves, torn
For topping:
- ½ cup shredded mozzarella
- ¼ cup grated parmesan
Top Tips
Choose firm, glossy eggplants: They’ll roast better and hold their shape when stuffed.
Don’t skip the scoring: It helps the eggplants cook evenly and absorb more flavour.
Make it ahead: The bolognese sauce can be made a day or two in advance — it only gets better with time.
Get that golden top: Use a mix of mozzarella and parmesan for the perfect melt and crisp.
Directions
- Preheat your oven to 200°C (fan-forced).
- Score the cut sides of the eggplant halves in a criss-cross pattern, being careful not to cut through the skin.
- Drizzle with olive oil, season with salt, and place cut-side up on a baking tray.
- Roast for 30–35 minutes, or until soft and golden.
- While the eggplants roast, heat 1 tbsp olive oil in a large pan over medium heat.
- Add onion, carrot, celery, and garlic. Cook for 5–6 minutes, until softened.
- Add the beef mince and cook until browned, breaking it up with a wooden spoon.
- Pour in the passata and add the cherry tomatoes (if using). Season with salt, pepper, and basil. Simmer gently for 20–25 minutes, until thickened
- Once the eggplants are cool enough to handle, scoop out the flesh with a spoon, leaving a 1cm border around the edges to keep them intact as u0022boatsu0022.
- Roughly chop the eggplant flesh and stir it into the bolognese sauce.
- Spread a spoonful of the bolognese mixture over the base of your baking tray to stop the eggplants from sticking.
- Fill each eggplant half with the bolognese sauce.
- Top generously with mozzarella and parmesan.
- Return to the oven and bake for 15 minutes or until the cheese is golden and bubbling.
- Serve hot with a fresh green salad or a small bowl of pasta on the side, if you like.
Ingredients
For the eggplant:
- 2 medium eggplants, halved lengthways
- Olive oil, for drizzling
- Salt, to taste
For the Bolognese:
- 1 tbsp olive oil
- ½ brown onion, finely chopped
- 1 small carrot, finely chopped
- 1 celery stick, finely chopped
- 2 cloves garlic, minced
- 500g beef mince
- 700ml tomato passata
- A handful of cherry tomatoes (optional)
- Salt and pepper, to taste
- A few fresh basil leaves, torn
For topping:
- ½ cup shredded mozzarella
- ¼ cup grated parmesan
Top Tips
Choose firm, glossy eggplants: They’ll roast better and hold their shape when stuffed.
Don’t skip the scoring: It helps the eggplants cook evenly and absorb more flavour.
Make it ahead: The bolognese sauce can be made a day or two in advance — it only gets better with time.
Get that golden top: Use a mix of mozzarella and parmesan for the perfect melt and crisp.
Directions
- Preheat your oven to 200°C (fan-forced).
- Score the cut sides of the eggplant halves in a criss-cross pattern, being careful not to cut through the skin.
- Drizzle with olive oil, season with salt, and place cut-side up on a baking tray.
- Roast for 30–35 minutes, or until soft and golden.
- While the eggplants roast, heat 1 tbsp olive oil in a large pan over medium heat.
- Add onion, carrot, celery, and garlic. Cook for 5–6 minutes, until softened.
- Add the beef mince and cook until browned, breaking it up with a wooden spoon.
- Pour in the passata and add the cherry tomatoes (if using). Season with salt, pepper, and basil. Simmer gently for 20–25 minutes, until thickened
- Once the eggplants are cool enough to handle, scoop out the flesh with a spoon, leaving a 1cm border around the edges to keep them intact as u0022boatsu0022.
- Roughly chop the eggplant flesh and stir it into the bolognese sauce.
- Spread a spoonful of the bolognese mixture over the base of your baking tray to stop the eggplants from sticking.
- Fill each eggplant half with the bolognese sauce.
- Top generously with mozzarella and parmesan.
- Return to the oven and bake for 15 minutes or until the cheese is golden and bubbling.
- Serve hot with a fresh green salad or a small bowl of pasta on the side, if you like.
Helpful Tips
Storage
Substitutions
Make it vegetarian: Swap the beef for lentils or finely chopped mushrooms and zucchini.
Go leaner: Use turkey mince or chicken mince instead of beef.
No mozzarella? Use any melting cheese — cheddar or provolone works well.
Add grains: Stir cooked rice, quinoa, or couscous through the bolognese to make it extra filling.
Serving Suggestions
These stuffed eggplants are satisfying on their own, but if you’re feeding a crowd or want to stretch the meal, try serving them with:
- A crisp rocket salad with balsamic dressing
- Garlic bread or toasted sourdough
- A small bowl of spaghetti or risoni (orzo) tossed in olive oil and lemon zest
Watch How to Make It
