Ragù Stuffed Aubergines: A Delicious Italian Twist on a Classic Dish
Aubergines, also known as eggplants, are a staple ingredient in many Italian dishes. When stuffed with a rich and flavorful ragù, they become a culinary masterpiece that is sure to impress even the most discerning palates. In this article, we’ll explore the recipe and technique behind Ragù Stuffed Aubergines, a dish that combines the tender flesh of the aubergine with the bold flavors of a traditional Italian ragù.
The Ingredients
To make Ragù Stuffed Aubergines, you’ll need the following ingredients:
- 4 large aubergines
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef
- 1 can of crushed tomatoes (28 oz)
- 1 cup of red wine
- 1 cup of beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving (optional)
The Ragù
The foundation of this dish is, of course, the ragù. This rich and meaty sauce is made by browning the ground beef with the chopped onion and minced garlic, then simmering it with the crushed tomatoes, red wine, beef broth, and tomato paste. The mixture is seasoned with salt, pepper, and dried basil, and allowed to simmer for at least 2 hours to develop a deep and intense flavor.
The Aubergines
While the ragù is simmering, the aubergines can be prepared. Preheat the oven to 400°F (200°C). Cut the aubergines in half lengthwise, and scoop out the seeds and pulp. Place the aubergines on a baking sheet lined with parchment paper, and brush the cut sides with olive oil. Roast the aubergines in the oven for 30-40 minutes, or until they are tender and lightly caramelized.
The Assembly
Once the ragù and aubergines are ready, it’s time to assemble the dish. Fill each roasted aubergine half with a generous spoonful of the ragù, making sure to spread it evenly throughout the flesh. Top each aubergine with a sprinkle of grated Parmesan cheese, if desired.
The Finishing Touches
To complete the dish, place the stuffed aubergines on a baking sheet and drizzle with a little olive oil. Return the aubergines to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
The Verdict
Ragù Stuffed Aubergines are a true Italian classic, with a rich and savory flavor profile that is sure to please even the most discerning palates. The tender flesh of the aubergine provides a perfect contrast to the bold and meaty ragù, while the grated Parmesan cheese adds a touch of salty sophistication. Whether you’re serving this dish as a main course or as a side, it’s sure to be a hit with family and friends.
Tips and Variations
- To make the dish more substantial, serve the stuffed aubergines with a side of pasta, polenta, or risotto.
- For a vegetarian option, substitute the ground beef with sautéed mushrooms or eggplant.
- To add a bit of spice, add a pinch of red pepper flakes to the ragù.
- Experiment with different types of cheese, such as mozzarella or provolone, for a unique flavor profile.
With its rich flavors and elegant presentation, Ragù Stuffed Aubergines is a dish that is sure to impress even the most discerning palates. Whether you’re a seasoned cook or a culinary novice, this recipe is a must-try for anyone who loves Italian cuisine. So why not give it a try, and experience the authentic flavors of Italy in the comfort of your own home?
Ragù Stuffed Aubergines
Full recipe with pictures HERE: [https://www.dinnerwithevie.com/recipes/ragu-stuffed-aubergines](https://www.dinnerwithevie.com/recipes/ragu-stuffed-aubergines)
Ingredients
* 1 large aubergine
* Extra virgin olive oil
* Sea salt and black pepper
* approx. 180g leftover ragù
* 1/2 to 1 teaspoon of garlic granules
* 1/2 to 1 teaspoon of dried oregano
* 1 ball of fresh mozzarella (approx. 240g)
* 6 tablespoons of passata
NOTE: This is a recipe for leftover ragù. Whatever you have will do, but I’d recommend one that’s heavy on the meat and light on the tomatoes. **Ragu alla Ferrarese** is my personal favourite.
# Step 1
Start heating your oven to 200°C. While it’s warming up, cut your aubergines in half. **You can leave the stems on, or cut them off, at your discretion.**
# Step 2
Using **a small, sharp knife,** roughly trace a border around the edges of the aubergines (just under half an inch thick). **Score the flesh within that border to make it easier to scoop out and speed up the dicing process.** Then scoop out the scored flesh with a metal spoon.
# Step 3
At this point, you have two options depending on how much time you have and how soft you like your aubergine:
1. Sprinkle salt on your aubergine shells and put them to the side.
2. Garnish your aubergine shells with olive oil, salt and pepper, and put them in the oven for 10 minutes while you prepare the filling.
# Step 4
With your aubergine shells either cooking or resting, dice up the aubergine flesh, and cook in a small pan for 4-5 minutes with some oil, salt, pepper, garlic granules, and a little oregano.
**Soon enough, your aubergines (if you put them in the oven) will be ready to come out.** Don’t forget about them!
# Step 5
Once the diced aubergine has softened, add your ragù to the pan and keep the heat on low for 2 minutes while you stir it through and combine it with the aubergine.
# Step 6
Now for the fun part. Scoop the aubergine and ragù mixture into your aubergine shells. Then pour on enough passata (around 3 tablespoons per aubergine half) to cover the filling.
**Slice your ball of mozzarella into fairly thick rounds** and layer it on top of the passata.
# Step 7
Drizzle with olive oil – paying extra attention to any exposed aubergine if your aubergine halves were not pre-cooked – and crack on some black pepper.
# Step 8
Pop your aubergine halves into **a small lasagna dish or baking dish with high sides**, and cook uncovered for approximately 25 minutes.
# Step 9
Carefully move your stuffed aubergine to a plate to cool for 5-10 minutes before serving. And you’re done! Enjoy your ragù stuffed aubergine on its own or with a simple salad.
For the Americans: aubergine is eggplant
Great recipe! Love that the side salad is rocket (arugula) and radishes!
[removed]
Read that as Rage Stuffed Aubergines. Thought, “That sounds terrible.”
I love dishes that use leftovers. This looks delicious. Great job OP.
Looks amazing, will definitely make this
Always in the market for another eggplant recipe. Thanks for sharing!