Hearty, cheesy, and perfect for a night in, these Bolognese-stuffed Eggplants are roasted until tender, filled with a rich meat sauce, and topped with golden, bubbling cheese. Serve with a side salad or your favourite pasta for a complete meal.
What’s in Bolognese-stuffed Eggplants?
Eggplants: Roasted until soft and scoopable — they become both the base and a flavour-booster in the sauce.
Bolognese sauce: A simple meat sauce made with beef mince, garlic, onion, carrot, celery, and passata. A few cherry tomatoes add extra sweetness and texture.
Cheese: A mix of shredded mozzarella for stretch and parmesan for that golden top and savoury bite.
Fresh basil: Adds a hint of freshness to balance the rich sauce.
How to Make Bolognese-stuffed Eggplants
- Score & Roast the Eggplants: Slice your eggplants in half lengthways and score the flesh in a criss-cross pattern. Drizzle with olive oil and a sprinkle of salt, then roast until tender and golden.
- Cook the Bolognese: While the eggplants roast, sauté the garlic, onion, carrot, and celery in a bit of olive oil. Brown the beef, then add passata, cherry tomatoes, and basil. Simmer until rich and thick.
- Scoop & Fill: Once the eggplants are soft, scoop out their flesh and stir it through the bolognese sauce — this adds body and a roasted flavour. Then fill the hollowed eggplant shells with the meat sauce.
- Top with Cheese & Bake Again: Sprinkle generously with mozzarella and parmesan. Bake until the cheese is golden and bubbling.
- Serve & Enjoy: These are great on their own, with a crisp green salad, or served with a little pasta on the side if you want to bulk it out.
Why you’ll love this dish
- Healthy Comfort Food: A lighter, low-carb alternative to traditional Bolognese. Roasted eggplants are a great way to get your veggies in while still enjoying a comforting meal.
- High-Protein: With lean beef and plenty of cheese, this dish offers a solid amount of protein, making it ideal for muscle repair.
- Rich in Fibre: The eggplant and vegetables in the sauce provide fibre, which supports digestion and helps keep you feeling satisfied.
Top Tips
Choose firm, glossy eggplants: They’ll roast better and hold their shape when stuffed.
Don’t skip the scoring: It helps the eggplants cook evenly and absorb more flavour.
Make it ahead: The bolognese sauce can be made a day or two in advance — it only gets better with time.
Get that golden top: Use a mix of mozzarella and parmesan for the perfect melt and crisp.
What to Serve with it
These stuffed eggplants are satisfying on their own, but if you’re feeding a crowd or want to stretch the meal, try serving them with:
- A crisp rocket salad with balsamic dressing
- Garlic bread or toasted sourdough
- A small bowl of spaghetti or risoni (orzo) tossed in olive oil and lemon zest
Substitutions & Variations
Make it vegetarian: Swap the beef for lentils or finely chopped mushrooms and zucchini.
Go leaner: Use turkey mince or chicken mince instead of beef.
No mozzarella? Use any melting cheese — cheddar or provolone works well.
Add grains: Stir cooked rice, quinoa, or couscous through the bolognese to make it extra filling.
Nutrition Information (per serving, serves 4)
| Nutrient | Amount |
|---|---|
| Calories | 502 kcal |
| Protein | 42.7 g |
| Fat | 27.3 g |
| Carbohydrates | 26.9 g |
The nutritional information is an estimate based on standard ingredients and may vary depending on the specific brands and products used. For personalised dietary advice, consult with a nutritionist or healthcare provider.
Bolognese-stuffed Eggplants
4
servings10
minutes50
minutesIngredients
- For the eggplants:
2 medium eggplants, halved lengthways
Olive oil, for drizzling
Salt, to taste
- For the bolognese:
1 tbsp olive oil
½ brown onion, finely chopped
1 small carrot, finely chopped
1 celery stick, finely chopped
2 cloves garlic, minced
500g beef mince
700ml tomato passata
A handful of cherry tomatoes (optional)
Salt and pepper, to taste
A few fresh basil leaves, torn
- For topping:
½ cup shredded mozzarella
¼ cup grated parmesan
Directions
- Preheat your oven to 200°C (fan-forced).
- Score the cut sides of the eggplant halves in a criss-cross pattern, being careful not to cut through the skin.
- Drizzle with olive oil, season with salt, and place cut-side up on a baking tray.
- Roast for 30–35 minutes, or until soft and golden.
- While the eggplants roast, heat 1 tbsp olive oil in a large pan over medium heat.
- Add onion, carrot, celery, and garlic. Cook for 5–6 minutes, until softened.
- Add the beef mince and cook until browned, breaking it up with a wooden spoon.
- Pour in the passata and add the cherry tomatoes (if using). Season with salt, pepper, and basil. Simmer gently for 20–25 minutes, until thickened
- Once the eggplants are cool enough to handle, scoop out the flesh with a spoon, leaving a 1cm border around the edges to keep them intact as “boats”.
- Roughly chop the eggplant flesh and stir it into the bolognese sauce.
- Spread a spoonful of the bolognese mixture over the base of your baking tray to stop the eggplants from sticking.
- Fill each eggplant half with the bolognese sauce.
- Top generously with mozzarella and parmesan.
- Return to the oven and bake for 15 minutes or until the cheese is golden and bubbling.
- Serve hot with a fresh green salad or a small bowl of pasta on the side, if you like.
