Brinjal Bolognese bake
This Brinjal Bolognese bake is the perfect weeknight meal!
TOTAL TIME 1 hour 45 min| SERVES 4
INGREDIENTS
BOLOGNESE SAUCE
- 1 tbsp Olive oil
- 1 Large brown onion, chopped
- 1 Red bell pepper, coarsely chopped
- 1 Green bell pepper, coarsely chopped 1
- 2 Garlic cloves, minced 2
- 250g Beef mince
- 1 tbsp Tomato paste
- ½ cup Dry red wine
- 400g Canned chopped tomatoes
- 2 tbsp Coarsely chopped fresh basil
ASSEMBLE
- 2 Brinjals, cut into 2mm-thick slices
- 200g Baby spinach leaves
- ¾ cup Fresh ricotta
- 1 Egg white
- ½ cup Coarsely grated mozzarella
- ¼ cup Coarsely grated parmesan-style cheese
METHOD
BOLOGNESE SAUCE
HEAT oil in a pot over medium heat. Cook onion, bell peppers and garlic, stirring, for 5 minutes or until onion softens. Remove from the pan.
INCREASE heat to high and add beef; fry for 5 minutes or until beef is browned all over. Return vegetables to the pot with the tomato paste; cook for 3 minutes. Deglaze the pot with wine and cook for 2 minutes. Add the tomatoes; simmer bolognese, uncovered, for 25 minutes or until the mixture thickens slightly. Stir in basil to finish and season.
ASSEMBLE
PREHEAT the oven to 180°C
COOK brinjal on a heated oiled grill plate until just tender.
BOIL, steam or microwave spinach until wilted; drain. Squeeze out as much liquid as possible from spinach, then set aside to cool for 10 minutes. Combine spinach, ricotta and egg white in a bowl; season to taste.
SPREAD 1 cup of the bolognese sauce over the base of a shallow 2-litre ovenproof dish. Layer with half the brinjal, half the spinach mixture and another 1 cup of bolognese sauce. Repeat layering with remaining eggplant, spinach mixture and bolognese sauce. Top with mozzarella and parmesan.
BAKE for 20 minutes or until the cheeses are golden brown. Stand for 10 minutes, then serve with fresh rocket, if desired.
TIP: You can use beef stock in the bolognese sauce instead of the red wine if preferred.
Brinjal Bolognese bake
Ingredients
- Bolognese Sauce
- 1 tbsp Olive oil
- 1 Large brown onion, chopped
- 1 Red bell pepper, coarsely chopped
- 1 Green bell pepper, coarsely chopped 1
- 2 Garlic cloves, minced 2
- 250g Beef mince
- 1 tbsp Tomato paste
- ½ cup Dry red wine
- 400g Canned chopped tomatoes
- 2 tbsp Coarsely chopped fresh basil
- Assemble
- 2 Brinjals, cut into 2mm-thick slices
- 200g Baby spinach leaves
- ¾ cup Fresh ricotta
- 1 Egg white
- ½ cup Coarsely grated mozzarella
- ¼ cup Coarsely grated parmesan-style cheese
Instructions
For the Bolognese Sauce
Heat oil in a pot over medium heat. Cook onion, bell peppers and garlic, stirring,
for 5 minutes or until onion softens. Remove from the pan.
Increase heat to high and add beef; fry for 5 minutes or until beef is browned all over. Return vegetables to the pot with the tomato paste; cook for 3 minutes. Deglaze the pot with wine and cook for 2 minutes. Add the tomatoes; simmer bolognese, uncovered, for 25 minutes or until the mixture thickens slightly. Stir in basil to finish and season.
To Assemble
Preheat the oven to 180°C
Cook brinjal on a heated oiled grill plate until just tender.
Boil, steam or microwave spinach until wilted; drain. Squeeze out as much liquid as possible from spinach, then set aside to cool for 10 minutes. Combine spinach, ricotta and egg white in a bowl; season to taste.
Spread 1 cup of the bolognese sauce over the base of a shallow 2-litre ovenproof dish. Layer with half the brinjal, half the spinach mixture and another 1 cup of bolognese sauce. Repeat layering with remaining eggplant, spinach mixture and bolognese sauce. Top with mozzarella and parmesan.
Bake for 20 minutes or until the cheeses are golden brown. Stand for 10 minutes, then serve with fresh rocket, if desired.
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ALSO SEE: Fudgey sweet potato brownies
https://www.foodandhome.co.za/recipes/fudgey-sweet-potato-brownies
ALSO SEE: Vegan choc chip skillet cookie
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
