Recipe Method

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Prep time: 10 mins

Cooking time: 75 mins

Total time: 1 hr 25 mins

INGREDIENTS (SERVES 1)

130g (1 serving) SDF Bolognese sauce

100g Beef mince

75g (approx.1/2 of a small aubergine)

1 tsp Olive oil

10-20g Cheddar cheese to garnish

Cracked pepper to garnish

METHOD

Pre heat oven 180of

Rinse aubergine and slice in half.

Rub the outer side of the aubergine with a small amount of olive oil and place on a foil lined baking tray

Loosely cover the aubergine with foil and place in the oven for approx. 40 mins or until the centre has softened

Cook beef mince in a frying pan until browned

Add the Bolognese sauce and simmer until the sauce is piping hot stirring occasionally

Remove the aubergine from the oven and place on a plate

Pour the Bolognese sauce over the top of the aubergine

To garnish: Using a small grade, grate the cheese over the top of the sauce

Chop fresh coriander leaf over the top to finish  

Serving suggestion

Serve with lightly fried potato slices, (see recipe below) and a mixed leaf salad

INGREDIENTS

75g (3 slices) Potato with skin on

Cracked pepper

Sea salt

Olive oil to baste

METHOD

Slice potato into 3 pieces leaving the skin on and boil on a moderate heat for 5 minutes

Drain potatoes; baste both sides with olive oil and place onto a frying griddle cooking on a moderate heat

Cook both sides until golden brown or until a slight griddle mark appears, (for that finishing touch) and leave to one side

Season with cracked pepper and sea salt