Eggplants make the perfect bowls for this vegetable and bolognaise sauce.
Ingredients
- 4 (about 350g each) eggplants, halved lengthways
- 1kg (4 cups) bolognaise sauce
- 150g (1 cup) frozen baby peas, just thawed
- 200g feta, crumbled
- 2 tablespoons olive oil
- Salt & freshly ground black pepper
- Fresh oregano leaves, to serve
Method
- Step 1Preheat oven to 180°C. Use a teaspoon to scoop the flesh from the eggplant halves, leaving a 1cm-thick border.
- Step 2Place the bolognaise sauce, peas and feta in a large bowl and stir to combine. Spoon the bolognaise mixture evenly among the eggplant cavities. Place the stuffed eggplant in a large baking dish or roasting pan. Drizzle with oil and season with salt and pepper. Bake in oven for 1 hour or until eggplant is tender. Sprinkle with oregano leaves and serve immediately.
- High fibre
- Low carb
- Lower gi
Nutrition
2443 kj
Energy
35g
Fat Total
14g
Saturated Fat
13g
Fibre
44g
Protein
138mg
Cholesterol
836.38mg
Sodium
15g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Luke Burgess
- Publication: Australian Good Taste
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