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Eggplant and Lentil Bolognese
Indulge in this rich and hearty Eggplant and Lentil Bolognese, a delightful vegetarian twist on the traditional Italian classic. Bursting with flavor from roasted eggplant, tender lentils, and a medley of aromatic vegetables, this dish is perfect for cozy dinners or impressing guests. The savory sauce pairs beautifully with al dente spaghetti, creating a meal that's not only satisfying but also nutritious. Enjoy a taste of Italy that honors the culinary history of Bolognese, which originated from the city of Bologna, known for its rich flavors and hearty ingredients.
Ingredients
- Olive oil
- 2 tablespoons
- Onion
- 1, diced
- Garlic
- 3 cloves, minced
- Carrot
- 1, diced
- Celery
- 2 stalks, diced
- Eggplant
- 1 large, diced
- Lentils
- 1 cup, rinsed
- Diced tomatoes
- 1 can (14.5 ounces)
- Tomato paste
- 2 tablespoons
- Vegetable broth
- 2 cups
- Dried oregano
- 1 teaspoon
- Dried basil
- 1 teaspoon
- Salt
- to taste
- Black pepper
- to taste
- Spaghetti
- 8 ounces
- Parmesan cheese
- for serving, grated
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
- Stir in the diced carrot and celery, cooking for an additional 2 minutes until they start to soften.
- Add the diced eggplant and continue to cook for about 5 minutes, stirring occasionally, until the eggplant begins to soften.
- Incorporate the rinsed lentils, tomato paste, diced tomatoes (with their juice), vegetable broth, dried oregano, dried basil, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the lentils are tender and the sauce has thickened, stirring occasionally.
- While the sauce simmers, cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- To serve, place the cooked spaghetti on plates and generously spoon the eggplant and lentil Bolognese sauce over the top.
- Finish with a sprinkle of grated Parmesan cheese.
Tips
- For extra flavor, roast the eggplant before adding it to the sauce. Simply toss diced eggplant with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20 minutes.
- Feel free to add other vegetables like bell peppers or mushrooms to the sauce for added nutrition and flavor.
- This dish pairs beautifully with a side of garlic bread and a fresh green salad.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 50 minutes Calories: 420 Fat: 10g Carbs: 65g Protein: 18g Sodium: 500mg Sugar: 6g
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