Lentil and Eggplant Bolognaise

    35 minutes

    A different take on the classic bolognaise, well it's vegetarian! Great protein from the lentils and the earthiness from the eggplant. It's a great dish with simple yet tasty flavours.


    Northland, New Zealand
    3 people made this

    Serves: 4 

    • 300-400g spaghetti
    • 1 small onion, diced
    • 2 cloves garlic, peeled and crushed
    • 1 eggplant, diced (2cm)
    • 1 large zucchini, diced
    • 1 small capsicum, diced
    • 1 (390g) tin lentils, drained and washed
    • 1 tablespoon tomato paste
    • 1 (390g) tin chopped tomatoes
    • handful fresh basil leaves
    • Parmesan, grated

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a saucepan boil up some water and cook the spaghetti until al dente.
    2. In a large wok heat some oil on a medium heat. Saute the onion until soft. Add the garlic and stir through. Add the eggplant, zucchini and capsicum. Cook until you see some colour on the eggplant.
    3. Add the lentils and tomato paste. Continue cooking for around 5 mins.
    4. Add in the tin tomatoes and fresh basil leaves. Cook for 10 minutes or until the vegetables are quite soft.
    5. Season well with salt and pepper. Serve in bowls or plates with grated parmesan and extra basil leaves


    I used flavoured tin of tomatoes, you can use chilli or basil and oregano. Just to give that extra flavour.

    See it on my blog


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