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BOLOGNESE STUFFED EGGPLANT

Roasted eggplant halves generously filled with rich jackfruit Bolognese and topped with melted cheese and golden breadcrumbs. A comforting, Italian-inspired dish packed with intense flavor in every bite.

45–60 min

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INGREDIENTS

  • 1kg Jackfruit in Bolognese sauce
  • 5 Eggplants
  • 150g (vegan) grated mozzarella
  • 50g breadcrumbs (panko)
  • 50g (vegan) grated parmesan cheese
  • Fresh basil
  • Salt and pepper

Chef’s Tip

Oven

Product used

Cook

INSTRUCTIONS

  1. Preheat the oven to 200°C.
  2. Halve the eggplants lengthwise and score the flesh in a crosshatch pattern, taking care not to pierce the skin. Brush the cut surfaces with olive oil and season with salt and black pepper. Place the eggplants cut-side up on a lined baking tray and roast for 25–30 minutes, or until the flesh is tender and lightly golden.
  3. Transfer the Bolognese Jackfruit to a mixing bowl. Allow the roasted eggplants to cool slightly. Scoop out part of the flesh, leaving a 1 cm border around the edges to maintain the structure of the shell. Roughly chop the scooped-out eggplant flesh and fold it through the Bolognese Jackfruit..
  4. Divide the mixture evenly among the eggplant halves. Top with grated mozzarella. Sprinkle with panko breadcrumbs and drizzle lightly with olive oil. Bake for 10–15 minutes until the topping is golden brown and the filling is heated through.
  5. Garnish with fresh basil and finish with freshly ground black pepper and grated Parmesan cheese.

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