Eggplant With Bolognese Sauce - A Step By Step Recipe With A Photo
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Video: Eggplant With Bolognese Sauce - A Step By Step Recipe With A Photo
"Bolognese" or "Bolognese" is a very popular sauce. Most often it is added to spaghetti, and the basis is minced meat. But there are other variations of the dish that can be tailored to your preferences.
Cooking description:
If you are a vegetarian or fasting, then this is the method for you. Because vegetables are used instead of meat. It turns out to be no less satisfying, and the taste is almost the same as in the original recipe. In the end, I suggest you see how to cook eggplant with Bolognese sauce. And don't forget the pasta!
Purpose: For lunch / For dinner
Main ingredient: Vegetables / Eggplant
Dish: Hot dishes
Cuisine geography: Italian / European
Diet: Lenten dishes / Vegetarian food
Ingredients:
- Onions - 1 Piece
- Celery - 2 Pieces (stem)
- Carrots - 1 Piece
- Eggplant - 1 Piece
- Garlic - 6 Cloves
- Olive oil - 2 Tbsp. spoons (extra virgin)
- Smoked tofu - 150 Gram
- Dry red wine - 75 Milliliters
- Tomato Paste - 40 Grams
- Water - 75 Milliliters
- Tomato - 2-3 Pieces
- Thyme - 0.5 Teaspoons
- Nutmeg - 1 Pinch
Servings: 4
How to cook "Eggplant with Bolognese Sauce"
Wash the eggplant. Place the halves on a baking sheet with butter. Bake the vegetable for 20 minutes at 200 degrees in the oven. Then cut the slightly cooled eggplant into cubes. Chop the peeled garlic and onion finely. Slice carrots, tofu and celery into slices. Cook celery, onion, garlic and carrots in a skillet over low heat, stirring occasionally, for 5-7 minutes. Add tofu and cook for another 6 minutes.
