Roasted Eggplant with Veggie Bolognese & Mozzarella
30 min
Veggie
28362
For 2 Portions
200 g
vegan ground meat
180 g
tomato puree
50 g
mini mozzarella
15 g
parsley, fresh
4 sprig(s)
thyme, fresh
2
yellow onion
2
carrot
2
eggplant
4 tbsp
olive oil
2 clove(s)
garlic
pepper
salt
1. All set?
2. Preheat oven to 450°F (conventional, recommended) or 410°F (fan).
3. Wash eggplant, then slice lengthwise without going all the way through.