Eggplant Bolognaise Bake

Name: Eggplant Bolognaise Bake
Prep time: 30 min
Cook time: 45 min
Yield: 6-8
Cuisine: Middle Eastern

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roubashahin.com.au

Mains

This Eggplant Bolognaise Bake is a simple and delicious meal. Perfect for eggplant lovers. Easy to make and oh-so-tasty!

PREP TIME

30 minutes

COOK TIME

45 minutes

SERVES

6-8

About this recipe

I love sharing my recipes, and my favourite vegetable by far is the eggplant. It’s so versatile, delicious, and a beloved and popular vegetable in Lebanon. Today, I’m excited to introduce you to my Eggplant Bolognaise Bake. This dish is a delightful combination of hearty eggplants, golden potatoes, and a rich bolognese sauce, topped with gooey mozzarella cheese.

Transitioning from the stove to the oven, this recipe is straightforward and perfect for feeding a crowd. Plus, it’s a fantastic way to enjoy eggplants in a different form. If you’re a fan of eggplant, you’ll also want to check out my Eggplant Borani Recipe – an Afghan dish that combines eggplant, potatoes, and tomatoes in a fragrant pot, my Mnazaleh – a healthy and hearty eggplant and chickpea stew, and my Chickpea Eggplant Rice Pilaf – a deliciously gratifying and gluten-free dish, garnished with crunchy nuts and scented with warm spices.

Ingredients

Main Ingredients

4 large potatoes, cut into half circles
2 teaspoons paprika
2 teaspoons dried oregano
Salt, to taste
Olive oil, for frying
3 eggplants, cut into half circles
150 grams mozzarella cheese, grated (or more)
3 green peppers, halved and seeded

Bolognaise Sauce

1 large onion, finely diced
3 cloves garlic, crushed/minced
1-2 red chilli (fresh) finely diced
500 grams beef mince
700ml passata - 1 bottle (tomato purée)
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper, to taste

Notes from Rouba

Salt the eggplants before frying to remove excess moisture and bitterness.
Let the bake rest for 5 minutes before serving to allow the layers to set.

I used a Pyrex dish to bake and serve this recipe, which is perfect for going straight from the oven to the table. It’s convenient and versatile, making it a great addition to your kitchen. You can find the Pyrex dish I used here

Method

Step 1. Prepare the Bolognaise Sauce:

In a saucepan, heat a bit of olive oil over medium heat and sauté the chopped onion until soft and translucent. Add the garlic and chili and cook for another minute until fragrant. Add the beef mince and cook until browned, stir in the dried herbs, season with salt and pepper, breaking it up with a spoon as it cooks. Pour in the passata and let the sauce simmer for about 15-20 minutes until slightly thickened.

Step 2. Prepare and Cook the Potatoes

While the bolognese sauce is cooking, shallow fry the potatoes in approximately 3 tablespoons of olive oil. Add the paprika and oregano and season with salt. Cook, covering the potatoes and stirring every now and then until they are cooked but not too soft. Remove and set aside.

Step 3: Prepare and Cook the Eggplants

For the eggplant, you can either use the same pan to fry the eggplant, but you'll need to be generous with olive oil as eggplants soak up oil—just be careful not to end up with an oily dish. Alternatively, I prefer to drizzle the eggplant with approximately 3-4 tablespoons of oil, season with salt, toss, and cook them in an air fryer or oven.

Whatever method you choose, do it in two batches so your eggplant doesn't go mushy.

Step 4. Layer and Bake

Preheat your oven to 180°C (350°F).

In an oven-safe dish, layer the cooked potatoes at the bottom of the pan. Next, layer the cooked eggplants on top of the potatoes. Pour the bolognaise sauce over the eggplants, spreading it evenly. Top with the grated mozzarella cheese and a light grating of nutmeg to enhance the flavours. Place the halved green peppers on top of the cheese. Transfer the pan to the preheated oven and bake for about 25-30 minutes until the cheese is melted and bubbly.