Ingredients and Weight:
- 2 large eggplants (about 1 kg total)
- 500 g ground beef
- 1 can (28 oz) tomato sauce or crushed tomatoes
- 1 cup chopped onions
- 3-4 garlic cloves, crushed
- 1 tbsp oregano, dried
- 1 tbsp basil, dried
- Salt and pepper to taste
- Cooking oil for frying
Preparation Time:
- Preparation: 20 minutes
- Cooking: 40-50 minutes
- Total: about 1 hour 10 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Peel and dice the eggplants into small cubes.
- In a large frying pan, heat some cooking oil and fry the eggplant cubes until they turn golden brown and tender. Remove from pan and set aside.
- In the same pan, add the ground beef and cook until browned. Drain excess fat.
- Add the chopped onions and crushed garlic and cook for a few minutes until the onions are softened.
- Pour in the tomato sauce or crushed tomatoes, oregano, and basil. Season with salt and pepper.
- Bring to a boil, reduce heat, and let it simmer for about 20-30 minutes.
- Stir in the cooked eggplant cubes and mix well.
- Transfer to an oven-safe dish and bake in the preheated oven for 10-15 minutes to allow flavors to blend.
- Serve hot with pasta or on its own as a main dish.
Nutritional Information: (Per serving, assuming 8 servings total)
Calories: Approx. 350-400 calories per serving (depending on additional ingredients and cooking oil used)
Fat: 20-25g
Carbohydrates: 25-30g
Protein: 20-25g (depending on meat content)
Dish Characteristics:
- A rich and hearty dish with a sweet and savory taste from the combination of eggplant and tomato sauce.
- The eggplant adds a unique texture and flavor to traditional bolognese sauce.
- Can be served as a main dish or paired with pasta for a complete meal.
User Comments:
- "This was an excellent dish! The combination of eggplant and bolognese sauce was unexpected but really delicious." - John Doe
- "I love how creative this dish is! The eggplant added a nice texture and flavor to the traditional bolognese." - Jane Smith
- "This dish was a hit with my family! The baking in the oven really made the flavors blend together perfectly." - Michael Johnson
Special Precautions and Tips:
- When frying the eggplant, be careful not to overcook it as it can become too soft and lose its texture.
- Adjust seasoning according to taste, adding more salt or pepper if needed.
- If you prefer a smoother sauce, use a blender or food processor to puree the cooked tomato mixture before adding the eggplant cubes.
