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Nut and eggplant Bolognese

updated

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Ingredients for 3 servings:

  • 150 g mixed nuts
  • 1 onion(s)
  • 1 garlic clove(s)
  • 1 eggplant(s)
  • 2 tbsp olive oil
  • 2 cans of tomatoes, chopped
  • 1 tsp oregano
  • salt and pepper
  • chili powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

also suitable for vegetarians, well suited as a lasagne filling or pasta sauce

Heat the olive oil and sauté the chopped nuts, finely chopped onion, finely chopped garlic clove, and diced eggplant. Pour in the tomatoes, season with oregano, salt, pepper, and chili, and let simmer for 15 minutes. Purée a little if desired, but this is up to your own taste. The combination of nuts and eggplant creates an almost “meaty” flavor experience. This dish will also appeal to children.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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