Eggplant Boats with Vegan Bolognese
Eggplant boats with Vegan Bolognese, the irresistible flavor of stuffed vegetables with an extra twist.
50 min (COOK TIME: 35 min / PREP TIME: 15 min)
6 boats
Ingredients
-
3
pieces
small eggplants
-
560
g
Mutti Vegan Bolognese
-
1
clove
of garlic
-
10
leaves
of basil
-
2
tbsp.
extra vergine olive oil
-
50
g
melting vegan cheese/melting cheese
-
t.t.
salt
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Eggplant Boats with Vegan Bolognese: Method
- Preheat the oven to 180°C.
- Cut the eggplants in half and, using a sharp knife, scoop out the flesh. Set aside the flesh in a container.
- Place the hollowed-out eggplants on a baking tray lined with parchment paper and drizzle with olive oil and salt. Bake at 180°C for 25 minutes.
- Meanwhile, in a large skillet, heat a couple of tablespoons of extra virgin olive oil, add a crushed garlic clove, and let it sauté for a few minutes to flavor the oil.
- Now, add the diced eggplant flesh to the skillet and cook until softened. Towards the end of cooking, remove the garlic and add chopped basil leaves.
- After 25 minutes, remove the eggplants from the oven and fill them with the cooked eggplant flesh from the skillet. Then, add 3-4 cubes of melting cheese to each boat.
- Finally, top the eggplants with Vegan Bolognese.
- Bake again at 180°C for another 10 minutes.
- Once ready, allow the eggplant boats to cool slightly before serving, garnished with a few fresh basil leaves.