Bolognese-Stuffed Eggplants Recipe

Recipe By Slurrp

Bolognese-Stuffed Eggplants are a hearty and satisfying dish that is perfect for a comforting dinner. The eggplants are roasted until tender and then filled with a flavorful bolognese sauce made with ground beef, onions, garlic, tomatoes, and herbs. The stuffed eggplants are then topped with cheese and baked until golden and bubbly. Serve this dish with a side of crusty bread or a green salad for a complete meal.

4.2
15 Rating -
Rate
Non Vegdiet
1hr 25minstotal
15minsPrep
1hr 10minsCook
1hr 25m.total
15m.Prep
1hr 10m.Cook
Bolognese-Stuffed Eggplants
plan
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ingredients serve

Ingredients for Bolognese-Stuffed Eggplants Recipe

  • 1/4 Large Eggplants
  • 1/4 tablespoon Olive Oil
  • 0.06 pound Ground Beef
  • 0.13 Onion, Diced
  • 1/4 cloves Cloves Garlic, Minced
  • 0.13 can Diced Tomatoes
  • 1/4 tablespoon Tomato Paste
  • 0.13 teaspoon Dried Oregano
  • 0.13 teaspoon Dried Basil
  • As required Salt And Pepper To Taste
  • 0.13 cup Shredded Cheese
  • as needed Optional Garnish: Fresh Herbs

Directions: Bolognese-stuffed Eggplants Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • STEP 2.Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border.
  • STEP 3.Chop the eggplant flesh and set aside.
  • STEP 4.In a large skillet, heat olive oil over medium heat and add the chopped eggplant, ground beef, onions, and garlic. Cook until the beef is browned and the onions are softened.
  • STEP 5.Add the tomatoes, tomato paste, oregano, basil, salt, and pepper to the skillet. Simmer for 10 minutes.
  • STEP 6.Fill the hollowed-out eggplant halves with the bolognese sauce and top with shredded cheese.
  • STEP 7.Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden.
  • STEP 8.Remove from the oven and let the stuffed eggplants cool for a few minutes before serving.

Cooking Tips

  • Feel free to add other vegetables such as bell peppers or mushrooms to the bolognese sauce for extra flavor and texture.
  • If you prefer a vegetarian version, you can substitute the ground beef with cooked lentils or mushrooms.
  • Garnish the stuffed eggplants with fresh herbs such as parsley or basil before serving.

Storage and Serving

  • Leftover stuffed eggplants can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the stuffed eggplants in a preheated oven at 350°F for about 15 minutes, or until heated through.
  • Serve the stuffed eggplants hot, either as a main dish or as a side dish with grilled chicken or fish.
Nutrition
value
380
calories per serving
21 g Fat32 g Protein16 g Carbs4 g FiberOther

Current Totals

  • Fat
    21g
  • Protein
    32g
  • Carbs
    16g
  • Fiber
    4g

MacroNutrients

  • Carbs
    16g
  • Protein
    32g
  • Fiber
    4g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    217mg
  • Iron
    5mg
  • Vitamin A
    953mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    61mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    26mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    68mg
  • Manganese
    1mg
  • Phosphorus
    404mg
  • Selenium
    22mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp