Eggplant boats with Mutti Vegan Bolognese, the irresistible flavor of stuffed vegetables with an extra twist.
6 boats
1
Preheat the oven to 180°C.
2
Cut the eggplants in half and, using a sharp knife, scoop out the flesh. Set aside the flesh in a container.
3
Place the hollowed-out eggplants on a baking tray lined with parchment paper and drizzle with olive oil and salt. Bake at 180°C for 25 minutes.
4
Meanwhile, in a large skillet, heat a couple of tablespoons of extra virgin olive oil, add a crushed garlic clove, and let it sauté for a few minutes to flavor the oil.
5
Now, add the diced eggplant flesh to the skillet and cook until softened. Towards the end of cooking, remove the garlic and add chopped basil leaves.
6
After 25 minutes, remove the eggplants from the oven and fill them with the cooked eggplant flesh from the skillet. Then, add 3-4 cubes of melting cheese to each boat.
7
Finally, top the eggplants with Vegan Bolognese.
8
Bake again at 180°C for another 10 minutes.
9
Once ready, allow the eggplant boats to cool slightly before serving, garnished with a few fresh basil leaves.
Eggplants are among the most beloved summer vegetables, probably because they are so versatile and lend themselves toa variety of recipes. But how can we give this beloved vegetable an extra boost? Certainly by stuffing it with a delicious Vegan Bolognese, to be shared with the whole family, making it irresistible bite after bite. Mutti’s 100% Vegan Bolognese gives these boats an irresistible aroma and taste because it’s prepared with carefully selected top-quality ingredients expertly processed to obtain a rich and flavorful ragu, ready to enjoy. Suitable for everyone because it’s vegan and gluten-free.
If you don’t love eggplants or want to try this recipe in other tasty variations, you can also use zucchini, tomatoes, bell peppers, or onions. All of these vegetables are perfect for stuffing; just hollow them out as described for the eggplants, and you’re good to go! You’ll bring to the table a colorful and tasty tray of stuffed vegetables!
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