Name: Eggplant bolognese with polenta scones
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 2 eggplants, cut into 1 cm cubes; 1 finely chopped onion; 1 finely chopped carrot; 1 stalk, finely chopped celery; 500 gram jar tomato pasta sauce; 1/2 cup water; salad leaves, to serve; Polenta scones; 1 1/2 cup instant polenta; 1/2 cup self-raising flour plus 2 tablespoons extra; 3/4 cup sour cream; 1 egg; 1 tablespoon milk; 1/2 cup shredded tasty cheese

Eggplant bolognese with polenta scones

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Serves 4

Prep

15M

Cook

35M

Total

50M

Ingredients

2 tablespoon olive oil

2 eggplants, cut into 1 cm cubes

1 finely chopped onion

1 finely chopped carrot

1 stalk, finely chopped celery

500 gram jar tomato pasta sauce

1/2 cup water

salad leaves, to serve

Polenta scones

1 1/2 cup instant polenta

1/2 cup self-raising flour plus 2 tablespoons extra

3/4 cup sour cream

1 egg

1 tablespoon milk

1/2 cup shredded tasty cheese

Method

1.Preheat oven to very hot, 220°C.

2.In a large, flameproof casserole dish, heat oil on medium. Saute eggplant, onion, carrot and celery 8-10 minutes, stirring occasionally, until onion and eggplant are tender.

3.Add sauce and water. Bring to simmer. Reduce heat to low. Cook, covered, 8-10 minutes, until slightly reduced. Season.

4.To make polenta scones; in a bowl, stir polenta and flour together. Make a well in centre. In a jug, whisk sour cream, egg and milk together. Add to dry ingredients, stirring to just combine. Scoop heaped tablespoons over eggplant sauce. Bake 10 minutes. Sprinkle cheese over scones. Bake a further 4-5 minutes, until cheese melts. Serve with salad.

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