Nutrition per serve

Kcal: 521 Fat: 36g Saturates: 12g Protein: 28g Carbs: 20g Sugars: 13g Fibre: 6g Salt: 1g Iron: 2mg Calcium: 128mg


Aubergine Bolognese

This recipe has been reviewed and approved by Everyday Nutrition Founder and Accredited Practising Dietitian, Joanna Baker.

Prep time: 10 mins, Cook time: 75 mins, Total time: 1hour 25 mins


130g (1 serving) Slightly Different Bolognese Sauce

100g Beef mince

75g (approx.1/2 of a small aubergine)

1 tsp Olive oil

10-20g Cheddar cheese to garnish

Cracked pepper to garnish


Pre heat oven 180of

Rinse aubergine and slice in half.

Rub the outer side of the aubergine with a small amount of olive oil and place on a foil lined baking tray

Loosely cover the aubergine with foil and place in the oven for approx. 40 mins or until the centre has softened

Cook beef mince in a frying pan until browned

Add the Slightly Different Bolognese Sauce and simmer until the sauce is piping hot stirring occasionally

Remove the aubergine from the oven and place on a plate

Pour the Bolognese sauce over the top of the aubergine

To garnish: Using a small grade, grate the cheese over the top of the sauce

Chop fresh coriander leaf over the top to finish

Serving suggestion: Fried Potatoes

Serve with lightly fried potato slices, (see recipe below) and a mixed leaf salad


75g (3 slices) Potato with skin on

Cracked pepper

Sea salt

Olive oil to baste


Slice potato into 3 pieces leaving the skin on and boil on a moderate heat for 5 minutes

Drain potatoes; baste both sides with olive oil and place onto a frying griddle cooking on a moderate heat

Cook both sides until golden brown or until a slight griddle mark appears, (for that finishing touch) and leave to one side

Season with cracked pepper and sea salt


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