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.
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
2 cups cooked borlotti beans
¼ cup fresh oregano leaves
200gm mozzarella, grated
salt and pepper
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.
Pretender: 2013 YalumbaThe Strapper GSM (Barossa Valley, SA) $20- $25
Perfect: 2013 John Duval ‘Plexus’ SGM (Barossa Valley, SA) $40-$45
Pretentious: 2009 GuigalChateauneuf-du-Pape (Rhone Valley, France) $90-$95