Stuffed Eggplant filled with Bolognaise Sauce & Rice
This Stuffed Eggplant recipe is also on another page however that other recipe does not have the bolognaise sauce recipe on the same page. When I last made this I found it annoying as I made both the recipes on the same day. I did not want to move from one page to another, lazy I know.
So I have placed both the stuffed eggplant and bolognaise sauce recipes here on the same page together. I also add extra vegetables to the bolognaise sauce, usually, ones left over in the vegetable crisper, such as carrots and celery. Experiment and add extras that you may have. Nothing wrong with a few extra veggies. Enjoy!
Bolognaise Sauce (Recipe below)
1 cup uncooked rice
2 large eggplants
25 g parmesan cheese
Black pepper to taste
Cook bolognaise sauce as instructed. Towards the end of cooking (or when reheating) add rice and simmer for 10 minutes until rice is cooked.
Halve eggplants lengthwise, scoop out the seeds, and fill with the bolognaise and rice mixture.
Place in a baking dish and cook in a moderate oven 180-degree celsius for 20 minutes.
Top with cheese and cook for a further 5 minutes.
Season to taste and serve with salad.
Ingredients & Method
1 onion, finely chopped
2 garlic cloves, crushed
400 g lean minced beef
410 g canned tomatoes
2 tablespoons tomato paste
1 cup water
Cayenne pepper to taste, optional
Add a splash of oil to the frying pan and cook onion, and garlic until translucent.
Add mince and cook, stirring occasionally until brown.
Add tinned tomatoes, tomato paste, water, and cayenne pepper to taste. Stir to combine.
Bring to the boil and simmer for at least 20 minutes.
Add your choice of fresh or dried herbs just before serving.
Refrigerate, freeze (when cooled) or use in Stuffed Eggplant recipe.
For a tasty alternative, try stuffing capsicums or zucchinis.
Can be reheated, just store covered in the refrigerator.
Try experimenting with different cheeses such as mozzarella or tasty cheese.
Not suitable for freezing
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