500gm pork or beef mince
3 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
3kg tomatoes, roughly chopped (remove core & seeds)
1 cup basil leaves, chopped
1 tsp dried oregano
Salt & pepper, to season
250gm Mancini Spaghetti
3 large eggplants
3 tblspns Wellyboot olive oil
2 cloves crushed garlic
Parmesan cheese grated
Spaghetti & eggplant prep
Preheat the oven to 200°. Sauté the onion & garlic in the olive oil until tender, add mince stirring until browned. Add tomatoes, fresh & dried herbs. Cook on a low heat for 40 to 60 minutes stirring occasionally. Season to taste. Cook spaghetti as per pack instructions then toss with half of the sauce. Place the spaghetti mix and the reserved sauce aside. Meanwhile cut the eggplants lengthways into thin slices. Stir together the garlic and olive oil and brush each side of the eggplant. Place on lined baking trays and bake for 10-15 minutes until just golden. Reduce oven temperature to 180°.
Spread half the extra sauce into an ovenproof or oiled tray. Sprinkle each eggplant slice with a small amount of parmesan then place spoonfuls of spaghetti mix on the short edge of each eggplant. Roll up snugly and place into the prepared tray seam side down. Top the eggplant rolls with the rest of the reserved sauce then sprinkle liberally with parmesan. Bake for 20 minutes until golden on top. Serve with crusty bread and fresh garden salad.
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