Bolognaise stuffed eggplant

Name: Bolognaise stuffed eggplant
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
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 tbsp olive oil; Salt & freshly ground black pepper; Fresh oregano leaves, to serve

4.8

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Prep Time: 20 minutes

Cook Time: 60 minutes

Total: 80 minutes

Servings: 4

Cost: $7.98 /serving

Author : Michelle Southan

budget friendly main dinner party

Ingredients

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4 (about 350 grams each) eggplants, halved lengthways1kg (4 cups) bolognaise sauce150 grams (1 cup) frozen baby peas, just thawed200 grams feta, crumbled2 tbsp olive oilSalt & freshly ground black pepperFresh oregano leaves, to serve

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Instructions

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Step 1

Preheat oven to 180°C. Use a teaspoon to scoop the flesh from the eggplant halves, leaving a 1cm-thick border.

Step 2

Place 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.