Leftover love

Matt Golinski shares his favourite ways to turn leftover ingredients into mouth-watering dishes.

on Tuesday, 08 Mar, 2016

Baked Eggplants with Beef and Borlotti Bean Ragu

This is a great way to use up leftover Bolognese sauce, extending it with fresh borlotti beans and using it as a stuffing for eggplants topped with mozzarella. I have given a complete recipe for Bolognese sauce below, but if you are using leftovers about 2 cups would be enough.

Serves 4

Ingredients:

4 small eggplants

100ml olive oil

500gm beef mince

100gm pancetta, diced or minced

1 clove garlic

1 onion, diced

1 carrot, peeled and diced

1 stick celery, diced

1 bay leaf

2 tbs tomato paste

125ml red wine

125ml milk

2 cups cooked borlotti beans

¼ cup fresh oregano leaves

200gm mozzarella, grated

salt and pepper

Method:

Sauté the onion, garlic, carrot, celery, bay leaf and pancetta in a small amount of the olive oil until soft and lightly coloured.

Add the beef mince and fry until lightly browned.

Add the tomato paste and cook for another 2 minutes, stirring constantly.

Add the red wine and simmer for 2 minutes.

Add the milk and reduce the heat to very low. Add the borlotti beans, season with salt and pepper and simmer for 1 hour.

Cut the eggplants in half lengthwise leaving the stems on.

Make 3 cuts lengthwise down the flesh of each half.

Brush all over with the remaining oil and place cut side down on a roasting tray.

Bake the eggplants in a preheated 190°C oven for 25-30 minutes or until soft when pressed.

Arrange the eggplant halves in a baking dish, cut side up so they are all close together.

Fill each half with a generous amount of the ragu and sprinkle with mozzarella.

Bake at 190°C for 20 minutes or until the cheese is golden.

Serve warm with a simple green salad.

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