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Eggplant Bolognese

Posted Sep 28 2010 5:57pm


Are these not the cutest things you have ever seen?





Pretty little eggplants perfect for an adaptation of a Cooking Light Eggplant Bolognese recipe that I made last week.


The original recipe called for sirloin.  I used ground turkey.




Side note: This sauce was almost a giant fail.  My balsamic vinegar has a slitted top but I found out the hard way that the red wine vinegar does not.  As I was adding a so-called dash of the red wine vinegar towards the end of cooking my dash turned into a big fat pour out of the non-slitted top.  I stood helplessly and stared at the puddle of vinegar that was about to sink down into my beautiful sauce.  Luckily, Greg grabbed a ladle and got to work while I remained frozen. 


It’s important to have someone nearby who remains calm during kitchen emergencies.


The pasta plate was shared with a mixed green salad with fresh pears and citrus vinaigrette.

orange juice squeeze  




The two made quite a pair together.



I still think the sauce had the faint aftertaste of vinegar.

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