RECIPE

Baked Stuffed Eggplant with Ciao Bella Bolognese

SERVES: 2

serves 2

COOKING TIME: 35 MINUTES

A cosy, satisfying dish that layers sweet roasted eggplant with rich tomato-beef sauce and parmesan. Perfect for a nourishing weeknight meal.

Ingredients

  • 1 eggplants, halved lengthwise and scored
  • 1 onion, diced
  • 4/5 tomatoes, diced or a can of diced tomatoes.
  • 250g beef mince
  • 2 tbsp olive oil
  • 2 tbsp Maple Co's Ciao Bella spice blend
  • 1/2 cup grated parmesan cheese
  • Sea salt

Method

  1. Preheat oven to 200°C.
  2. Prepare the eggplants by scoring the flesh and salting them. Let sit for 10 minutes, then pat dry.
  3. Place eggplants cut-side down on a lined baking tray with a drizzle of olive oil. Roast for 25 minutes or until soft and golden.
  4. Meanwhile, heat olive oil in a saucepan. Sauté onion until soft, add Ciao Bella spice as well as diced tomatoes and beef mince. Season with salt and simmer for 15 minutes until rich and saucy.
  5. Once eggplants are roasted, flip them over. Spoon over the bolognese sauce and sprinkle with parmesan.
  6. Return to the oven and bake for another 5–10 minutes until cheese is melted and golden.
  7. Serve warm with a fresh salad and enjoy!
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