Eggplant Bolognese
I call this dish “Bolognese” simply for the meaty tomato sauce over roasted pieces of eggplant. It’s quick and simple on a weeknight and makes a hearty and comforting dish – full of flavor and light on carbs (and gluten free!).
Category
Main Course
Servings/Yield
4
Author
Lior Lev Sercarz
Ingredients
- 2 Chinese eggplants, split into quarters lengthwise and cut into 2” pieces
- ¼ cup olive oil
-
½ tsp fine sea salt
-
1 Tbsp Izak blend
- -
- 2 Tbsp olive oil
- ½ pound ground beef
- 2 Tbsp tomato paste
1 28 oz can whole peeled or diced tomatoes
-
1 Tbsp Izak blend
-
1 tsp granulated garlic
-
1 tsp fine sea salt
- -
- Olive oil for drizzling
- ¼ cup grated parmesan cheese
The Sauce
To Serve
Directions
- Preheat the oven to 450 °F
Toss the eggplant, olive oil, salt and 1 Tbsp of Izak spice.
- Place in a roasting dish or baking tray lined with parchment paper and cook for 15 minutes until tender and nicely colored.
The Sauce
- Heat a heavy bottom skillet or Dutch oven, heat the oil and add the ground meat. Cook on high for 10 minutes or until browned while breaking up any big chunks.
- Add the salt, Izak, granulated garlic, tomato paste, and canned tomatoes and continue cooking while mixing and crushing any large pieces of tomato.
- Lower the heat to simmer and cook, covered, for 10 minutes or until the meat is tender and the sauce has reduced to thicken.
- Adjust seasoning with salt and more Izak if needed.
To Serve
- Place the eggplant on a serving dish and top with the bolognese sauce.
Top with of a drizzle of olive oil and grated parmesan and serve.
Recipe Note
Recipe Notes
I used Izak for this dish but Jersey Italian and Pizza Posto would be perfect in this dish as well.
Questions? Contact helen@laboiteny.com
