Stuffed Eggplants - cooking recipe
Ingredients
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2 None eggplants
1 tbsp olive oil
2 cups bolognese sauce
1 tsp lemon zest
1 tbsp lemon juice
2 tbsp finely chopped fresh flat-leaf parsley leaves
3.5 oz soft feta cheese, crumbled
1/4 cup stale breadcrumbs
Preparation
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Preheat oven to 400\u00b0F. Oil a medium shallow baking dish.
Blanch eggplants in boiling water for 6 mins then drain. Halve lengthwise then carefully remove flesh, leaving a 1/2 inch border. Chop flesh finely.
Heat oil in a large frying pan over medium-high heat. Cook eggplant flesh, stirring, until tender. Add bolognese sauce and cook, stirring, until hot. Remove from heat and stir in lemon zest, lemon juice and 1/2 the parsley. Season to taste.
Place eggplant halves in a baking dish and fill with bolognese. Sprinkle with remaining parsley, feta and breadcrumbs. Bake for 30 mins, or until tender.
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