Name: Eggplant bolognese rolls
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 8
Ingredients: Bolognese sauce; 1/2 tablespoon olive oil; 1/2 onion, chopped; 1/2 large carrot, diced; 250 gram beef mince; 30 gram pancetta or bacon, finely chopped; 1/2 cup (125ml) dry red wine; 1/2 cup (125ml) salt-reduced beef stock; 1/8 cup (35g) tomato paste; Eggplant rolls; 1 cup (70g) fresh breadcrumbs; 1/2 cup (50g) grated mozzarella; 1/2 cup (125ml) olive oil, to fry; 2 large eggplant, sliced 5mm thick lengthways; basil leaves, to serve; Tomato sauce; 2 teaspoon olive oil; 1 small onion, finely chopped; 1 bird's eye chilli, finely chopped; 2 clove garlic, crushed; 400 gram can chopped tomatoes; 1/4 cup shredded basil

Ingredients

Bolognese sauce

1/2 tablespoon olive oil

1/2 onion, chopped

1/2 large carrot, diced

250 gram beef mince

30 gram pancetta or bacon, finely chopped

1/2 cup (125ml) dry red wine

1/2 cup (125ml) salt-reduced beef stock

1/8 cup (35g) tomato paste

Eggplant rolls

1 cup (70g) fresh breadcrumbs

1/2 cup (50g) grated mozzarella

1/2 cup (125ml) olive oil, to fry

2 large eggplant, sliced 5mm thick lengthways

basil leaves, to serve

Tomato sauce

2 teaspoon olive oil

1 small onion, finely chopped

1 bird's eye chilli, finely chopped

2 clove garlic, crushed

400 gram can chopped tomatoes

1/4 cup shredded basil

Method

1.To make bolognese sauce: heat oil in a large pan on medium-high. Add onion, carrot and celery. Cook, stirring, 5 minutes, until tender and lightly browned. Add mince and pancetta. Cook, stirring to break up any lumps, 5 minutes, until browned.

2.Add wine; bring to boil. Stir in beef stock and tomato paste, until well combined. Season to taste. Bring to boil, then reduce heat to low. Simmer, stirring occasionally, 20 minutes, until sauce thickens. Set aside to cool slightly.

3.Preheat oven to 200°C (180°C fan-forced). Combine bolognese sauce, breadcrumbs and mozzarella in a bowl. Set aside.

4.To make tomato sauce: heat oil in a saucepan on high. Add onion and chilli; cook 3 minutes, until onion is soft. Add garlic, tomato and basil; simmer 5 minutes. Season to taste.

5.Heat 1/4 cup of oil in a large frying pan on high. Cook eggplant slices, in batches, 4 minutes, until golden brown, adding more oil when necessary. Drain on paper towel. Place 1 tablespoon of bolognese sauce at one end of eggplant; slice and roll up. Repeat with remaining eggplant and sauce.

6.Spread a little tomato sauce over base of a 35cm x 25cm ovenproof dish. Arrange eggplant rolls, folded edge down, in dish. Pour over remaining sauce; bake 15 minutes. Serve rolls scattered with basil leaves.

Choose firm eggplant for easy slicing, and use a very sharp knife to cut them.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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