- 2 big aubergines
- 500g of beef mince
- 2 tomatoes
- 1 red pepper
- 1 can of pulp tomato
- 1 carrot
- 1 onion
- 2 garlics
- Olive oil (as needed)
- Salt, pepper, oreganos, nutmeg, clove leaves (as needed)
- Grated cheese
Start by seasoning the meat with the spices.
Cut eggplants in half lengthways and using a spoon, scoop the flesh from the eggplant halves, leaving a 1cm border. Place the eggplants halves on a baking tray greased with olive oil.
Chop the eggplant core, the tomatoes, the carrot and the red pepper into small cubes and reserve them.
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring until the onion has softened. Then add the tomatoes and the pulp tomato and let it cook for 15 minutes. Add mince and a full glass of water.
Preheat oven to 180ºC.
Spoon the Bolognese mixture into the eggplant. Sprinkle it with the grated cheese and then bake it for 30 minutes.
This post was originally written in Portuguese. Click here for the Portuguese version.
Clique aqui para ler este texto em português.