Lamb & Eggplant Bolognese Recipe - Clean Eating Magazine

Mediterranean Lamb & Eggplant Bolognese

Bolognese is a traditional Italian tomato and meat sauce that simmers gently to thicken. Our lamb bolognese version features ground lamb and eggplant for rich and filling flavor.
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Mediterranean Lamb & Eggplant Bolognese recipe

Mediterranean Lamb & Eggplant Bolognese

COST PER PLATE: $2.49

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 tsp olive oil
  • 1 yellow onion, diced
  • 1 large eggplant (about 1 1/4 lb), trimmed and diced
  • 1/2 lb ground lamb
  • 2 cloves garlic, minced
  • 1/2 tsp sea salt
  • 2 cups BPA-free canned, jarred or boxed unsalted diced tomatoes
  • 1 tbsp unsalted tomato paste
  • 1 tbsp balsamic vinegar
  • 3/4 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fresh ground black pepper
  • 1/2 lb whole-grain spaghetti
  • 2 oz feta cheese, crumbled
  • 2 tbsp chopped fresh mint leaves

Preparation

  1. In a large nonstick skillet on medium, heat oil. Add onion and eggplant and sauté, stirring often, until softened and beginning to brown, 8 to 10 minutes.
  2. Increase heat to medium-high. Add lamb, garlic and salt and cook for about 5 minutes, breaking up with a wooden spoon, until lamb is browned. Add tomatoes, tomato paste, vinegar, oregano, cinnamon, pepper and 1/2 cup water. Reduce heat to medium-low and simmer until eggplant is tender, about 15 minutes.
  3. Meanwhile, cook pasta according to package directions. Drain; divide among serving bowls. Spoon Bolognese over pasta and sprinkle cheese and mint over top.

Nutrition Information

  • Serving Size: 1 cup spaghetti and 1 cup bolognese
  • Calories: 466
  • Carbohydrate Content: 47 g
  • Cholesterol Content: 54 mg
  • Fat Content: 17 g
  • Fiber Content: 12 g
  • Protein Content: 23 g
  • Saturated Fat Content: 8 g
  • Sodium Content: 441 mg
  • Sugar Content: 12 g