Have you ever craved a hearty, comforting dish but wanted something healthier and meat-free? That’s precisely where I found myself recently, leading me to discover Bobby Flay’s Eggplant Bolognese Recipe.
As you might know, eggplant can be a bit polarizing—some people love it, while others are not as fond. I’ve mixed feelings about eggplant, but I was curious to see if this recipe could win me over.
I started by gathering all my ingredients and preparing the kitchen.
Even though I started skeptical, I was soon thoroughly impressed by how it all came together. This Bobby Flay Eggplant Bolognese recipe is one of the best healthy, vegetarian options for pasta lovers without compromising on the flavors.
What I love most about Bobby Bolognese is its versatility. It’s a beautiful, hearty vegetarian dish that’s easily adaptable to different diets and preferences.
You can easily adjust the vegetables, experiment with various pastas or substitutes, and tailor the seasonings to create delicious variations.
Equipments Required
- Saucepan: I use a saucepan to boil the pasta. You can also use a large pot.
- Cutting Board and Sharp Knife: A good knife makes chopping the onions, carrots, and greens more efficient and enjoyable.
- Frying pan: This is needed for most of the cooking and frying. You can also use a large skillet instead.
- Wooden Spoon: I prefer wooden spoons because they don’t have scratches on my pan.
- Grater: I keep this handy to sprinkle some freshly grated cheese onto my Bolognese.
Ingredients & Substitutions
Note: The listed ingredients are enough for 4 to 6 servings of this Eggplant Bolognese.
- Eggplant (1 large, diced)
- 2 Tablespoons of Olive Oil: If you prefer a more subtle flavor, avocado oil works beautifully, too.
- ½ Cup Onion: I recommend using shallots if you prefer a milder flavor.
- ½ Cups Carrots (finely chopped): For a different flavor, you can use parsnips instead.
- ½ Cup Celery (chopped): If you’re not a fan of celery, a fennel bulb can be used as a substitute.
- 1 Tablespoon of Minced Garlic: I suggest using garlic powder if you want fresh garlic.
- Canned Tomatoes (crushed): Fresh tomatoes can be pureed and used if that’s what you have.
- 2 Tablespoons of Red Wine: Vegetable broth is a good substitute if you prefer not to use wine.
- 1 Tablespoon of Dried Oregano: You can also use thyme if oregano is unavailable.
- 1 Tablespoon of Fresh Basil, chopped: Parsley can be used if you have basil.
- 1 Tablespoon of Crushed Red Pepper Flakes
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- â…“ Cup Cheese: I recommend using freshly grated Parmesan cheese for a creamier taste.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 20 Minutes | 40 Minutes | 1 Hour |
How To Make Bobby Flay Eggplant Bolognese At Home
Step 1
Pour water into a saucepan, add a pinch of salt, boil it, and add pasta.
Step 2
Once the pasta is cooked, drain it and set it aside. Make sure to reserve a cup of pasta water.
Step 3
Heat a few tablespoons of olive oil over medium heat in a pan.
Step 4
Add the diced eggplant to the pan and stir fry until golden brown and tender, then remove and set aside.
Step 5
Add more olive oil to the same pan, then add the minced garlic and sauté until fragrant.
Step 6
Add the chopped onions and carrots to the pan. Cook until they are softened and begin to caramelize.
Step 7
Add the chopped celery, chili flakes, and oregano. Stir and fry everything together until well combined and fragrant.
Step 8
Pour in the canned tomatoes. Stir to combine with the vegetables.
Step 9
Add in some sugar to balance the acidity of the tomatoes.
Step 10
Stir everything together and let it simmer for a few minutes to meld the flavors.
Step 11
Add the cooked eggplant back into the pan. Mix it thoroughly with the tomato mixture.
Step 12
Pour the dry red wine, stir, and let it simmer.
Step 13
Season the sauce with salt and pepper to taste.
Step 14
Add the cooked pasta to the pan with the sauce.
Step 15
Pour in some reserved pasta water to help loosen the sauce and coat the pasta evenly.
Step 16
Stir in the chopped, fresh basil for freshness.
Step 17
Grate some Parmesan cheese over the pasta, toss to combine, and plate the dish.
Step 18
Your Bobby Flay style Eggplant Bolognese is ready to serve.
Bobby Flay Eggplant Bolognese Recipe Video
Expert Tips That I Recommend
- I always salt my eggplant and let it sit for at least 30 minutes. This simple step ensures the eggplant’s better texture and flavor when cooked, making a big difference in the final dish.
- Before cooking, I sometimes gently heat the olive oil and garlic together. This adds an extra layer of flavor to the dish right from the start.
- For an extra touch of luxury, I sometimes finish the dish with a drizzle of truffle oil. It adds a rich, earthy aroma that elevates the whole meal.
- I often add a splash of fresh lemon juice just before serving. It brightens up the dish and balances the sauce’s richness with a hint of acidity.
FAQs About Bobby Flay Eggplant Bolognese
Nutritional Information Per Serving
I can assure you that this Bobby Flay Eggplant Bolognese recipe is a healthier twist on the classic meat-based sauce. However, since it includes olive oil and cheese, it’s enjoyed as part of a balanced diet.
| Calories | 298 kcal |
| Carbohydrates | 42 g |
| Protein | 9 g |
| Fat | 10 g |
| Saturated Fat | 2 g |
| Sugar | 11 g |
| Cholesterol | 4 mg |
| Sodium | 767 mg |
| Dietary Fiber | 9 g |
This recipe is generally suitable for most people, including vegetarians and those looking for a nutritious meal. However, it may not be the best option for certain dietary restrictions.
Recipe Variations For Different Diets
- Keto Diet: If you’re following a keto-friendly diet, you can significantly increase the vegetables in your Bolognese. You can skip the pasta and serve the sauce over cauliflower rice or zoodles.
- Low-Sugar Diet: If you’re on a diet, I recommend using low-sugar tomatoes and adjusting the sweetness with vinegar.
- Vegan Diet: You can swap the cheese for plant-based cream or vegan cheese.
- Gluten-Free Diet: To adhere to a gluten-free diet, I suggest you use gluten-free pasta.
Storing And Reheating This Recipe
Storing –
- In The Freezer: I prefer to store the Bolognese in the freezer for extended storage. Just let it cool completely before transferring it to an airtight freezer-safe container, which will keep it in the freezer for up to three months.
- In the Refrigerator: After it cools, you can store the leftovers in an airtight container. I like to divide them into portions for easy reheating. The dish can stay up to three days in the refrigerator.
Reheating –
- In the Oven: To do this, preheat your oven to 350°F (175°C), transfer the Bolognese to an oven-safe dish, cover the dish with foil, and heat until warmed through, about 20-30 minutes, stirring occasionally.
- On the Stovetop: I recommend transferring the desired amount of Bolognese to a saucepan over medium heat. Stir occasionally, breaking up any clumps, until heated through. You can also add a splash of water or broth to loosen up the sauce.
What To Serve With This Recipe
- Caesar Salad: If I am craving something crunchy and refreshing, I go for a Caesar salad. Its crunchy romaine lettuce, creamy dressing, croutons, and a sprinkle of Parmesan cheese make for a refreshing side dish.
- Roasted Vegetables: I also love to roast vegetables like zucchini, bell peppers, and carrots as a healthy and colorful side dish.
- Parmesan Polenta: For a comforting and creamy side, I often serve the eggplant bolognese over a bed of Parmesan polenta. The smooth and cheesy polenta provides a nice contrast to the chunky, flavorful sauce.
- Garlic Bread: I love using a fresh baguette, slicing it, and spreading a mix of butter, garlic, and parsley before toasting it in the oven. The crunch and flavor complement the rich sauce perfectly.
Printable Version
Bobby Flay Eggplant Bolognese
Ingredients
- 1 Eggplant diced
- 2 Tablespoons of Olive Oil
- ½ Cup Onion
- ½ Cups Carrots finely chopped
- ½ Cup Celery chopped
- 1 Tablespoon of Minced Garlic
- 1 Can Tomatoes crushed
- 2 Tablespoons of Red Wine
- 1 Tablespoon of Dried Oregano
- 1 Tablespoon of Fresh Basil chopped
- 1 Tablespoon of Crushed Red Pepper Flakes
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- â…“ Cup Cheese
Equipment
- Saucepan
- Cutting Board and Sharp Knife
- Frying Pan
- Wooden Spoon
- Grater
Instructions
- Pour water into a saucepan, add a pinch of salt, boil it, and add pasta.
- Once the pasta is cooked, drain it and set it aside. Make sure to reserve a cup of pasta water.
- Heat a few tablespoons of olive oil over medium heat in a pan.
- Add the diced eggplant to the pan and stir fry until golden brown and tender, then remove and set aside.
- Add more olive oil to the same pan, then add the minced garlic and sauté until fragrant.
- Add the chopped onions and carrots to the pan. Cook until they are softened and begin to caramelize.
- Add the chopped celery, chili flakes, and oregano. Stir and fry everything together until well combined and fragrant.
- Pour in the canned tomatoes. Stir to combine with the vegetables.
- Add in some sugar to balance the acidity of the tomatoes.
- Stir everything together and let it simmer for a few minutes to meld the flavors.
- Add the cooked eggplant back into the pan. Mix it thoroughly with the tomato mixture.
- Pour the dry red wine, stir, and let it simmer.
- Season the sauce with salt and pepper to taste.
- Add the cooked pasta to the pan with the sauce.
- Pour in some reserved pasta water to help loosen the sauce and coat the pasta evenly.
- Stir in the chopped, fresh basil for freshness.
- Grate some Parmesan cheese over the pasta, toss to combine, and plate the dish.
- Your Bobby Flay style Eggplant Bolognese is ready to serve.
Video
Notes
- I always salt my eggplant and let it sit for at least 30 minutes. This simple step ensures the eggplant’s better texture and flavor when cooked, making a big difference in the final dish.
- Before cooking, I sometimes gently heat the olive oil and garlic together. This adds an extra layer of flavor to the dish right from the start.
- For an extra touch of luxury, I sometimes finish the dish with a drizzle of truffle oil. It adds a rich, earthy aroma that elevates the whole meal.
- I often add a splash of fresh lemon juice just before serving. It brightens up the dish and balances the sauce’s richness with a hint of acidity.
Nutrition
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Conclusion
I have enjoyed trying Bobby Flay Eggplant Bolognese. The combination of rich, hearty flavors and the satisfaction of a healthier meal makes this recipe stand out.
Whether you’re a fan of eggplant or a bit hesitant, I encourage you to try this dish. You might be pleasantly surprised by how delicious and satisfying it is.
If you do try this recipe, please share your experience. I’d love to hear how it turned out for you and any tweaks you made to make it your own. Happy cooking, and enjoy your delicious eggplant bolognese!
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