The best part about my delicious Bolognese ragu recipe >>HERE is that it can be used for much more than just your spag bol!
Lasagna with mountain bread layers is a goodie or stuffed eggplants and capsicums and even sloppy joes…. (I think they might be an American camp sort of food but there is nothing quite like a soft powdered roll filled with mince YUM! )
And then there is this delicious little invention I came up with one night when I had a container of frozen mince and some ‘on their way out’ looking eggplants and zucchinis. Simple yet effective this is a winning meal! I shall call it the Bolognese Eggplant Stack.
BOLOGNESE EGGPLANT STACK – serves 2
2 cups frozen or fresh Bolognese Ragu sauce >> recipe here
1 eggplant sliced
1 zucchini sliced
2 large handfuls of kale
lemon juice squeeze
2 Tbs coconut oil
In the fry pan melt 1 Tbs coconut oil and fry up the zucchini and eggplant until nice and brown on both sides. Set aside.
Use the other Tbs coconut oil to sauté the kale for 3-4 minutes until it softens. Heat the ragu sauce on the stove or in the microwave and you are ready to start stackin!
Put the kale bunch in the middle of each plate and then start with the largest pieces of veggies and work your way up trying to keep it from leaning over! (Divide the mince and veggies in half and start stacking)
Alternate from a slice of eggplant with a Tablespoon of mince to a slice of zucchini and a tablespoon of mince and then keep repeating. Sprinkle a little parmesan as you go for extra flavour. Once you reach a reasonable height (there might be some left over veggies to munch on) sprinkle with the almond flakes and some parmesan cheese.
Tips for how to eat it? Knock it over and try not to make a mess!!! :)