Aubergine Bolognese

INGREDIENTS (SERVES 1)

130g (1 serving) Slightly Different 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 Slightly Different 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: FRIED POTATOES

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