Eggplant Lentil Bolognese Recipe

Eggplant Lentil Bolognese Recipe

Eggplant Lentil Bolognese Recipe

Eggplant Lentil Bolognese, You should try this vegan and gluten-free pasta sauce, so delicious and full of vegetable protein. Grilled eggplant, homemade sauce, and lentils.

Prep Time: 20 Mins
Cook Time: 2 Hr
Total Time: 3 Hr 50 Mins


  • 1 garlic, finely chopped
  • 3 celery sticks, finely chopped
  • 4 cloves of garlic, chopped
  • 1/2 teaspoon dried oregano
  • 1/4 cup of chopped basil leaves
  • Pasta or cooked polenta, to be served
  • 1 medium-large Italian eggplant globe
  • 2 tablespoons of olive oil
  • 3 carrots, finely chopped
  • 1 teaspoon of halal salt
  • 2 glasses of dry red wine
  • 1/2 teaspoon of dried thyme
  • 1/4 cup of tomato paste
  • 1 (28 ounces) tomatoes can be crushed
  • 2 cups cooked lentils brown or green


  1. Preheat the oven to 350 degrees F. Rub the eggplant with some olive oil and place it on a baking sheet. Bake until very tender, about 1-1 1/2 hour. The skin must be easy to peel off and the inside is creamy.
  2. When the eggplant is 20-30 minutes complete, heat the remaining olive oil in a large Dutch oven or broth over medium heat. Add onions, celery, carrots and salt. Cook until the vegetables are very soft, about 15 minutes. Add garlic, oregano, and thyme.
  3. Add wine and cook until the wine is reduced by at least half and the sauce thickens. Stir occasionally to prevent sticking.
  4. Add tomato paste and cook again until it thickens.
  5. Peel the eggplant meat and take the meat. Roughly chop, if necessary, and add to the pan along with cooked lentils and tomatoes.
  6. Reduce heat to low and simmer until thick and cooked together, about 1 hour. Season as needed, add more salt if desired. Before serving, stir the basil.

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