Stuffed eggplants
These succulent, tasty and filling stuffed eggplant halves are a great way of using up leftover bolognese sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 2 eggplants
- 1 tablespoon olive oil
- 2 cups bolognese sauce
- 1 teaspoon finely grated lemon rind
- 1 tablespoon lemon juice
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 100 grams soft feta, crumbled
- 1/3 cup (25g) stale breadcrumbs
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