Eggplant Boats with Vegan Bolognese

Eggplant Boats with Vegan Bolognese

Eggplant boats with Vegan Bolognese, the irresistible flavor of stuffed vegetables with an extra twist.

cooking sketch 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

  1. Preheat the oven to 180°C.
  2. Cut the eggplants in half and, using a sharp knife, scoop out the flesh. Set aside the flesh in a container.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Finally, top the eggplants with Vegan Bolognese.
  8. Bake again at 180°C for another 10 minutes.
  9. Once ready, allow the eggplant boats to cool slightly before serving, garnished with a few fresh basil leaves.


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