Aubergines gratinees a la bolognaise

Published on by inhel

Eggplant Bolognese


I found this weight watcher's recipe in Helen blog. It is very delicious and light

For 4 serving:


You will need:

2 eggplants

2 onions diced

1 tbsp of olive oil

250 g (1/2 pound) of minced meat

1 can (14.5 oz) of diced tomatoes

2 tbsp of tomato paste

¼ cup of dry white wine

spices: dried oregano, dried basil, 1 bay leave

½ cup of ricotta

3 tbsp of crème fraîche

60 g of grated gruyère

Salt and pepper


Preheat the over the 400 F. Wash and cut the eggplants into small cubes. Spray a baking pan and a cooking pray and bake the eggplants for 25 minutes. Reserve.

Sauté the onion in the olive oil until tender. Then add the wine, and when the onion absorbs the wine, add the minced meat, diced tomatoes, tomato past, and spices. Add some water if necessary. Sean to taste and add let simmer for 20 minutes. Remove from the heat. Stir in the ricotta, the crème fraîche and the roasted eggplants. Remove the bay leaf. Pour the eggplant mixture into the baking pan. Sprinkle the Gruyere evenly over them. Cook for 20 minutes. value = 4.5 points.



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