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Eggplant and mushroom bolognese

Eggplant and mushroom bolognese

Spaghetti and meat sauce on two plates

4 serves

15 m

35 m

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 medium (400 g) eggplant, cut into 2 cm cubes
  • 200 g flat mushrooms, chopped
  • 140 g tub (½ cup) no added salt tomato paste
  • ⅔ cup dried red lentils, rinsed
  • 400 g can no added salt diced tomatoes
  • 3 teaspoons dried oregano leaves
  • 1 salt reduced vegetable stock cube, crumbled
  • 1 cup chopped fresh basil
  • 250 g thin spaghetti (spaghettini)
  • ¼ cup freshly grated parmesan cheese, to serve

Method

Step 1

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.

Step 2

Add eggplant and mushrooms. Cook for about 5 minutes, stirring occasionally, until lightly browned. Add tomato paste. Cook, stirring a further 1 minute.

Step 3

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.

Step 4

Meanwhile, cook spaghetti in a large saucepan of boiling water as directed on packet until tender. Drain.

Step 5

To serve, spoon eggplant and mushroom bolognese over spaghetti. Sprinkle with parmesan.

Tips

  • 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.
  • 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.
Colourful salad featuring mango, greens and grilled squid

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