Eggplant Bolognese Pasta

Ingredients

• Ground Beef100 g
• Onion1/4 count (38 g)
• Tomato1 count (130 g)
• Tomato Sauce1 tablespoon (14 g)
• Oil1 tablespoon (10 ml)
• Bay Leaves1 count (1 g)
• Basil4 count (2 g)
• Parmesan Cheese1 tablespoon (5 g)
• Eggplant1/2 cup (45 g)
• Pasta3/4 cup (120 g)

Instructions

1. 1

   Step 1

   For this recipe you need to have previously salted eggplants. To do so, dice and place them in a tray with water and 1 tablespoon of salt for 20 minutes.

2. 2

   Step 2

   If you have thin and long eggplants, skip this step.

3. 3

   Step 3

   Place the pasta in a pot of boiling water and cook following the instructions on the package.

4. 4

   Step 4

   Blend the tomato and set aside. Separately, chop the remaining garlic.

5. 5

   Step 5

   Heat a pot and add half of the oil, brown the ground beef. Once done, remove and set aside.

6. 6

   Step 6

   Next, add the remaining oil and stir-fry the previously chopped onion for 7 minutes over low heat.

7. 7

   Step 7

   Add the garlic, mix and cook for 1 minute.

8. 8

   Step 8

   Add the tomatoes, season with salt and pepper, add the bay leaf, the beef and mix.

9. 9

   Step 9

   Cook for 20 minutes over medium-low heat or until reduced.

10. 10

    Step 10

    Place a pot of water over high heat.

11. 11

    Step 11

    When boiling, add salt and the pasta and cook following the instructions on the package.

12. 12

    Step 12

    Once the sauce is done, season to taste and serve over the pasta.

13. 13

    Step 13

    Garnish with grated Parmesan cheese and basil leaves.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Eggplant Bolognese Pasta can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.