- Dairy free
- Egg free
- Gluten free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- No added sugar
- High in dietary fibre
- High in protein
Get more bang for your buck with our bolognaise-stuffed eggplants, a great midweek meal.
- Serves4
- Cook time25 minutes
- Prep time15 minutes
Ingredients
- 2 eggplants, halved lengthways
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 500g Coles No Added Hormones 3 Star Beef Mince
- 2 x 400g cans diced tomatoes
- 1/2 cup (60g) shredded tasty cheddar
- 150g Coles Australian Baby Leaf Blend
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a barbecue grill or chargrill on high. Use a small sharp knife to score cut-side of each eggplant half in a diamond pattern (don’t cut all the way through). Cook eggplant for 10 mins each side or until flesh is tender. Remove flesh from skin, leaving a 1cm border. Reserve the eggplant shells. Coarsely chop the eggplant flesh.
Step 2
Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 mins or until onion softens. Add mince and cook, stirring with a wooden spoon to break up lumps, for 3 mins or until the mince changes colour. Add the tomato and ½ cup (125ml) water. Reduce heat to low and simmer, stirring, occasionally, for 10 mins or until the sauce thickens slightly.
Step 3
Preheat grill on high. Stir chopped eggplant into the mince mixture. Spoon one-quarter of the mince mixture over the base of a large baking tray. Top with eggplant shells. Fill the eggplant shells with the remaining mince mixture and sprinkle with cheddar. Cook under the grill for 3 mins or until cheddar melts.
Step 4
Sprinkle eggplant with a handful of baby leaf blend. Season with pepper. Serve with remaining baby leaf blend.
Recipe tip
COOK. STORE. SAVE.
Use it up: Don’t forget about the leftover shredded cheddar. Use it to upgrade an omelette or baked potato, or make these Ham and Cheese Muffins.
Smart swap: Already have baby spinach or rocket leaves in the crisper? Either will work well as a substitute for the baby leaf blend in this recipe.
Bolognaise-stuffed eggplants
- Serves4
- Cook time25 minutes
- Prep time15 minutes
Ingredients
- 2 eggplants, halved lengthways
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 500g Coles No Added Hormones 3 Star Beef Mince
- 2 x 400g cans diced tomatoes
- 1/2 cup (60g) shredded tasty cheddar
- 150g Coles Australian Baby Leaf Blend
Description
Get more bang for your buck with our bolognaise-stuffed eggplants, a great midweek meal.
Method
Step 1
Heat a barbecue grill or chargrill on high. Use a small sharp knife to score cut-side of each eggplant half in a diamond pattern (don’t cut all the way through). Cook eggplant for 10 mins each side or until flesh is tender. Remove flesh from skin, leaving a 1cm border. Reserve the eggplant shells. Coarsely chop the eggplant flesh.
Step 2
Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 mins or until onion softens. Add mince and cook, stirring with a wooden spoon to break up lumps, for 3 mins or until the mince changes colour. Add the tomato and ½ cup (125ml) water. Reduce heat to low and simmer, stirring, occasionally, for 10 mins or until the sauce thickens slightly.
Step 3
Preheat grill on high. Stir chopped eggplant into the mince mixture. Spoon one-quarter of the mince mixture over the base of a large baking tray. Top with eggplant shells. Fill the eggplant shells with the remaining mince mixture and sprinkle with cheddar. Cook under the grill for 3 mins or until cheddar melts.
Step 4
Sprinkle eggplant with a handful of baby leaf blend. Season with pepper. Serve with remaining baby leaf blend.