Eggplant and mushroom bolognese
- For added protein, replace regular spaghetti with high protein pulse spaghetti. Try serving over wholegrain bread or toast instead of spaghetti for a change.
- Substitute water and stock cube with 3 cups Heart Foundation reduced salt vegetable stock (dressings and condiments category), if preferred.
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 medium (400g) eggplant, cut into 2cm cubes
- 200g flat mushrooms, chopped
- 140g tub (½ cup) no added salt tomato paste
- 2/3 cup dried red lentils, rinsed
- 400g can no added salt diced tomatoes
- 3 teaspoons dried oregano leaves
- 1 salt reduced vegetable stock cube, crumbled
- 1 cup chopped fresh basil
- 250g thin spaghetti (spaghettini)
- ¼ cup freshly grated parmesan cheese, to serve
- Heat oil in a large, deep, non-stick frying pan over a medium-high heat. Add onion and garlic. Cook, stirring for about 2 minutes, until softened.
- Add eggplant and mushrooms. Cook for about 5 minutes, stirring occasionally, until lightly browned. Add tomato paste. Cook, stirring a further 1 minute.
- Stir in lentils, tomatoes, oregano, stock cube and 3 cups water (see Tip). Bring to boil. Reduce heat and cover with lid. Simmer covered for 20-25 minutes, stirring occasionally, until thick. Remove from heat. Stir in basil. Season with pepper.
- Meanwhile, cook spaghetti in a large saucepan of boiling water as directed on packet until tender. Drain.
- To serve, spoon eggplant and mushroom bolognese over spaghetti. Sprinkle with parmesan.
TIP: Eggplant and mushroom bolognese can be cooked 1 day ahead. Keep, covered in fridge or freeze for up to 1 month. Reheat in a large saucepan over a medium heat until hot. Add a little extra water to thin consistency, if required.
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