Bolognaise stuffed eggplant

Ingredients

4 (about 350g each) eggplants,
halved lengthways
1kg (4 cups) bolognaise sauce
(see recipe below)
150g (1 cup) frozen baby peas,
just thawed
200g feta, crumbled
2 tbs olive oil
Salt & freshly ground black pepper
Fresh oregano leaves, to serve

 

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Method

1. Preheat oven to 180°C. Use a teaspoon to scoop the flesh from the eggplant halves, leaving a 1cm-thick border.
2. Place the bolognaise sauce, peas and feta in a large bowl and stir to combine. Spoon the bolognaise mixture evenly among the eggplant cavities. Place the stuffed eggplant in a large baking dish or roasting pan. Drizzle with oil and season with salt and pepper. Bake in oven for 1 hour or until eggplant is tender. Sprinkle with oregano leaves and serve immediately.