Eggplant stuffed with bolognese
These eggplants are a wild card. The bolognese can be used for a lot of recipes and the aubergines can be replaced with courgettes, peppers or your favorite vegetable: tomatoes, peppers, potatoes...
It is a light recipe perfect for the whole family and it freezes very well so you can cook one day and eat two or three.
For the bolognese:
- 40ml olive oil
- 1 finely chopped onion
- 1 can of crushed tomato
- 500 g minced beef, chicken or pork
For the eggplants:
- 3 eggplants
- 100 g of mozzarella, gouda, emmental cheese or the one you like the most
- a handful of walnuts
- a handful of raisins
- A little chopped chives
In a Foodie frying pan put the oil with the onion and fry slowly. Add the tomato and fry over medium heat for about 5 minutes. Then add the minced meat and move so that everything is integrated.
Season with salt and pepper and cook until the meat is done and all the liquid has evaporated.
Meanwhile, wash the aubergines and open them in half. Make some diagonal cuts. Season with salt and pepper and place on the Foodie honor tray . Drizzle with a little olive oil and bake at 180 degrees for about 15 minutes until the aubergines are tender.
Empty the inside of the aubergines and mix the meat of the aubergines with the hot bolognese. Add the chopped walnuts and raisins. Mix well and adjust salt. Fill the aubergines. Cover with a little grated cheese and cook a couple of minutes in the oven until the cheese melts. Serve very hot.
Photography and recipe by Loleta .