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Sunday, 4 November 2012

Stuffed Eggplant...

Serves: 2
   1  extra large eggplant
   1 tbsp extra virgin olive oil
   1/2 tsp cracked salt
   Basil leaves, to serve
Bolognese:  (slightly different from normal recipe)
   Drizzle of extra virgin olive oil
   2 brown onions, finely chopped
   4 garlic cloves, diced
   1kg extra lean beef mince
   1/2 medium red chilli, seeded and finely chopped
   80ml  red wine
   1/2 750ml bottle tomato passata (so 375ml)
   800g can diced tomatoes    
   400g can lentils, rinsed and drained
   1/3 cup fresh basil leaves, chopped 
   1/2 cup freshly chopped flat-leaf parsley 
   Salt and pepper to taste
  1. Preheat oven to 180°C.  Heat oil in a large saucepan over medium-high heat. Cook the onion and mince for 5 minutes or onion has softened. Add garlic and chilli. Cook, stirring, for 30 seconds. Add the wine. Cook, stirring with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 3 minutes. Add the passata, canned diced tomato and lentils. Simmer, stirring occasionally, for 8 minutes or until the sauce thickens. Add water if needed.
    Simmer for a further 5 mins, add basil and parsley. Toss to combine, season with and pepper. Set aside.
  2. Meanwhile, pierce the eggplant several times with a fork, rub with oil and salt. Place on a baking tray lined with baking paper. Bake for 40 minutes or until tender. Cool slightly.
  3. Cut eggplant in half lengthways. Using a knife, spoon, fork (whatever you want really?!) scoop out the flesh from the eggplant halves, leaving a 1cm border. Finely chop the flesh and add it to the bolognese. Place eggplant halves back on the tray, spoon bolognese mixture into eggplant.
    Bake for roughly 20 minutes, or until heated through. Sprinkle with basil leaves.
    Serve with a side salad and homemade garlic bread.
    ***** You will have left over bolognese******

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