Episode two of my winter warmer series and today we’re making bolognese stuffed eggplants. The eggplants are roasted until soft and scribble and loaded with a rich hearty meat sauce. They’re packed with protein and fiber and seriously satisfying. I love adding generous layer of melted cheese on top for the perfect finish. This was so good. Give it a go.
3 Comments
BOLOGNESE STUFFED EGGPLANTS Ingredients For the eggplants: 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 Full recipe at Ontrac5.com
This looks like a great keto meal!
Omg your voice is hot lol