Monday, 30 January 2012

Hungry Recipe - Bolognese Stuffed Eggplant

My parents grow eggplants and brought some down for us to try on their last visit. I wasn't sure how to use them but decided to stuff them after my mum recommended it.
So delicious! Continue reading for the recipe.

Bolognese Stuffed Eggplants (adapted from

Ingredients (makes 8 eggplant bowls)
  • 4 medium eggplants
  • 4 cups of bolognese sauce (I used the sauce)
  • 1 cup of frozen baby peas
  • 200g of low fat crumbled feta
  • Olive oil spray
  • Salt & Pepper
  • Fresh oregano leaves (just a few for each eggplant bowl)

  1. Preheat oven to 180°C. Use a spoon to scoop the flesh from the eggplant halves, leaving a 1cm-thick border. Use the scooped flesh in your bolognese sauce if you like. It works great and saves wasting that healthy flesh. I just put it in when the sauce is simmering. 
  2. Spray your empty eggplant bowls with olive oil and season with salt and pepper. This just helps draw out excess moisture and makes it yummy.
  3. Mix your bolognese sauce, peas and feta in a large bowl to combine. 
  4. Spoon the mixture evenly among the eggplant cavities. Place the stuffed eggplant in a large baking dish or roasting pan. Spray with a little more oil and season with salt and pepper. 
  5. Bake in oven for about an 1 hour or until eggplant is tender. 
  6. Sprinkle with oregano leaves and serve immediately.

Hope you enjoy!


  1. Hey there! Saw your blog from febphotoaday and just have to say this recipe looks so tasty! I will have to try it soon :)

    1. Thanks for checking out my blog :) It is a great recipe and pretty healthy too! How much fun is photo-a-day... I'm going to run across to your blog now.


I love reading every single comment, thank you so much for your feedback, friendship and support!


Related Posts Plugin for WordPress, Blogger...