Stuffed Eggplants

8 ingredients
4 steps

Ingredients

  • 2 None eggplants
  • 1 tbsp olive oil
  • 2 cups bolognese sauce
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 2 tbsp finely chopped fresh flat-leaf parsley leaves
  • 3.5 oz soft feta cheese, crumbled
  • 1/4 cup stale breadcrumbs

Directions

  1. 1
    Preheat oven to 400°F. Oil a medium shallow baking dish.
  2. 2
    Blanch eggplants in boiling water for 6 mins then drain. Halve lengthwise then carefully remove flesh, leaving a 1/2 inch border. Chop flesh finely.
  3. 3
    Heat oil in a large frying pan over medium-high heat. Cook eggplant flesh, stirring, until tender. Add bolognese sauce and cook, stirring, until hot. Remove from heat and stir in lemon zest, lemon juice and 1/2 the parsley. Season to taste.
  4. 4
    Place eggplant halves in a baking dish and fill with bolognese. Sprinkle with remaining parsley, feta and breadcrumbs. Bake for 30 mins, or until tender.

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