Stuffed eggplants with Bolognese sauce and baked cheese
Ingredients
1.500 g eggplant
200 g grated cheese
10 g fresh rosemary
5 ml olive oil
3 g salt
1 g Ground black pepperPreparation steps
Weight for 4 portions – 1.6 kg
Cut the eggplants in half, season them, and brush with olive oil. Bake them in the oven at 200 °C for about 20 minutes.
Make indentations in the center of the eggplants and fill them with bolognese sauce. Sprinkle grated cheese over each filling and add rosemary.
Return to the oven and bake for another 10 to 15 minutes, until the cheese turns golden brown.
Tip
You can add some toasted pine nuts, walnuts, or seeds on top of the cheese for crunch.
Serving
Before serving, lightly sprinkle some smoked paprika or a few drops of lime for extra flavor and a sophisticated look.