Fuel Friday

"Bolognese-stuffed eggplants"

Two of my favourite things combined in my this spectacular winter warmer πŸπŸ†


4 (500g each) eggplants
olive oil cooking spray
2/3 cup shredded fresh basil leaves
1 cup grated parmesan
small fresh basil leaves, to serve


2 tablespoons olive oil
2 medium brown onions, finely chopped
3 garlic cloves, crushed
1 large carrot, finely chopped
1 large red capsicum, finely chopped
2 celery stalks, finely chopped
750g beef mince
2 x 400g cans diced tomatoes
3/4 cup Massel beef stock
2 tablespoons tomato paste


Step 1️⃣
Make bolognese: Heat oil in a large saucepan over medium heat. Add onion, garlic, carrot, capsicum and celery. Cook, stirring, for 5 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.

Step 2️⃣
Add tomatoes, stock and paste. Bring to the boil. Reduce heat to low. Simmer, covered, for 30 minutes. Remove cover. Simmer for 20 to 25 minutes or until thickened.

Step 3️⃣
Meanwhile, preheat oven to 200Β°C/180Β°C fan-forced. Line a baking tray with baking paper. Pierce eggplant several times with a fork. Spray all over with oil. Place on prepared tray. Bake for 40 minutes or until tender. Cool slightly.

Step 4️⃣
Cut eggplants in half lengthways. Using a spoon, scoop flesh from the eggplant halves, leaving a 1cm border. Finely chop.

Step 5️⃣
Combine bolognese, shredded basil and chopped eggplant in a medium bowl. Place eggplant halves on baking tray. Spoon bolognese mixture into eggplant. Sprinkle with parmesan. Bake for 20 minutes or until heated through. Serve sprinkled with basil leaves.

My mouth is drooling 🀀🀀🀀