Eggplant “Bolognese”

Author

Lior Lev Sercarz

Servings

4

Category

Main Course

Ingredients

• 2 Chinese eggplants, split into quarters lengthwise and cut into 2” pieces
• ¼ cup olive oil
• ½ tsp fine sea salt
• 1 Tbsp Izak blend
• -
• 2 Tbsp olive oil
• ½ pound ground beef
• 2 Tbsp tomato paste
• 1 28 oz can whole peeled or diced tomatoes
• 1 Tbsp Izak blend
• 1 tsp granulated garlic
• 1 tsp fine sea salt
• -
• Olive oil for drizzling
• ¼ cup grated parmesan cheese

Directions

1. Preheat the oven to 450 °F
2. Toss the eggplant, olive oil, salt and 1 Tbsp of Izak spice.
3. Place in a roasting dish or baking tray lined with parchment paper and cook for 15 minutes until tender and nicely colored.
4. Heat a heavy bottom skillet or Dutch oven, heat the oil and add the ground meat.  Cook on high for 10 minutes or until browned while breaking up any big chunks.
5. Add the salt, Izak, granulated garlic, tomato paste, and canned tomatoes and continue cooking while mixing and crushing any large pieces of tomato.
6. Lower the heat to simmer and cook, covered, for 10 minutes or until the meat is tender and the sauce has reduced to thicken.
7. Adjust seasoning with salt and more Izak if needed.
8. Place the eggplant on a serving dish and top with the bolognese sauce.
9. Top with of a drizzle of olive oil and grated parmesan and serve.