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stuffed eggplants with parsley leaves
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Dairy-Free Stuffed Eggplants

Discover how to make dairy-free stuffed eggplants with a flavorful meat and vegetable sauce. A light, healthy, and lactose-free recipe.
Course Main Course
Cuisine Mediterranean
Keyword dairy free, eggplant, lactose free, low calories, low carb
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 portions
Author missblasco

Equipment

  • frying pan
  • Convection oven

Ingredients

  • 4 Medium eggplants
  • 1 cup Bolognese Sauce homemade bolognese-style sauce
  • 1 tbsp Extra virgin olive oil
  • Fresh parsley to garnish
  • 1 pinch Salt and pepper

Instructions

  • Cut the eggplants in half lengthwise. Score the flesh in a crisscross pattern, drizzle with olive oil, sprinkle with salt, and roast at 180ºC (350ºF) for 25–30 minutes.
  • While roasting, prepare the sauce: sauté onion, garlic, leek, and carrot, add minced meat, season with salt, pepper, oregano, and thyme, then add tomato and simmer until thickened (about 40 minutes).
  • Scoop out the eggplants, leaving about 1 cm of flesh attached to the skin. Chop the removed flesh and mix it into the sauce.
  • Fill the eggplants with the sauce and return them to the oven for 5 minutes to heat through.
  • Garnish with fresh parsley and serve.

Notes

  • Use my Easy Bolognese Sauce Recipe
  • This recipe can also be prepared in advance and reheated when needed.
  • The sauce can be frozen, making it a practical choice for meal prep.