Stuffed eggplants

These succulent, tasty and filling stuffed eggplant halves are a great way of using up leftover bolognese sauce.

  • 45 mins cooking
  • Serves 4
  • Print


Stuffed eggplants
  • 2 eggplants
  • 1 tablespoon olive oil
  • 2 cup bolognese sauce
  • 1 teaspoon finely grated lemon rind
  • 1 tablespoon lemon juice
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 100 gram soft feta, crumbled
  • 1/3 cup (25g) stale breadcrumbs


Stuffed eggplants
  • 1
    Preheat oven to 200°C/400°F. Oil medium shallow baking dish.
  • 2
    Meanwhile, cook eggplants in a large saucepan of boiling water for 6 minutes; drain. When cool enough to handle, halve lengthways.
  • 3
    Using a small sharp knife, carefully remove flesh from eggplant halves, leaving a 1cm (½ inch) border; chop flesh finely.
  • 4
    Heat oil in a large frying pan; cook eggplant flesh, stirring, until flesh is tender. Add bolognese sauce; cook, stirring, until hot. Remove from heat; stir in rind, juice and half the parsley. Season to taste.
  • 5
    Place eggplant halves in dish; fill with beef mixture. Sprinkle with combined remaining parsley, feta and breadcrumbs. Bake, uncovered, for about 30 minutes or until eggplants are tender.


You can use ricotta cheese instead of the feta for a more authentic Italian taste if you prefer.

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