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Eggplant bolognese roll-ups

Feb 7, 2022 | Recipes To Impress, Savoury

Eggplant bolognese roll-ups. Perfect ‘prep’ meal to get you eating well all week 🥰⁠


INGREDIENTS⁠

Bolognese:⁠

1 1/4 cup TVP⁠
1 1/4 cup boiling water⁠
1 Tbl beef style stock powder⁠
1 small brown onion, diced⁠
1 medium carrot, diced⁠
2 celery stalks, diced⁠
170g tin tomato paste⁠
1/4 balsamic vinegar⁠
2 bay leaves⁠
1/2 Tbl dried oregano⁠
1/2 Tbl dried basil⁠
1 tsp dried marjoram⁠
1 tsp dried thyme⁠
1 tsp dried rosemary⁠
1/2 tsp chilli powder⁠
Salt and pepper to taste⁠
800g crushed tomatoes⁠
400g tomato passata⁠
1 tsp sugar (optional)⁠

Rollups:⁠

1-2 eggplants⁠
Salt⁠
1 jar @thevegandairy Persian Feta⁠


METHOD⁠

Bolognese: ⁠

💚 Add the TVP, stock powder and hot water to a bowl, stir and set aside to rehydrate (at least 5mins). Meanwhile in a pan over medium heat, add the onion and cook until it starts to brown. Add a little water to help it sauté if needed. Add the tomato paste, garlic, carrot and celery and cook until the tomato paste caramelises/turns a deep red, around 3mins. Add the rehydrated TVP, herbs, salt and pepper and cook a further 1-2 minutes. Add the balsamic vinegar followed by the crushed tomatoes, the passata and sugar. Bring to a rapid simmer before reducing the heat to low, covering and cooking for a further 30-40mins. Taste to check seasonings and adjust if needed.⁠

Rollups:⁠

💚 Pre-heat oven to 175C. Slice the eggplant lengthways, about 1cm thick. Score the slices in a crisscross pattern, being careful to not cut all the way through. Lay the sliced eggplant out and sprinkle with salt. Allow to sit for 10mins. This allows the eggplant to sweat out some of its liquid. Use a paper towel to press out the excess liquid.⁠

💚 In a frying pan or sandwich press cook the eggplant until softened. About 2-3 minutes. Once the slices are cool enough to handle place a spoonful of bolognese at one end of a slice of eggplant, add a spoonful of feta, and roll it up. Place in an oven dish and repeat with the remaining eggplant. Pour some extra bolognese sauce around the eggplant rolls, top with some extra feta and bake for 20-25mins.⁠


Recipe and 📸 by @littleaudrey