Melanzane Bolognese. Makes enough for two to share

Equipment

  • blender
  • dehydrator
Blenders Dehydrators

Ingredients

  • 1/2 C sun dried tomatoes
  • 1 aubergine (325g)
  • 10 Pomodorino tomatoes or equivalent
  • 1 Cox's apple
  • 2 dates
  • 1T olive oil
  • a handful of fresh basil
  • juice from 1/2 a lemon
  • 1t dried oregano or a sprig of fresh oregano if you have it
  • 1 clove of garlic
  • 1/4 t Himalayan rock salt
  • 1/2T tamari soy sauce
garlic himalayan rock salt tamari soy sauce

Acknowledgements

  • Thanks to Sylvia for the Bolognese sauce recipe idea.
sun dried tomatoes aubergine pomodorino tomatoes Cox's apples dried pitted dates olive oil basil lemon oregano dried
Melanzane Bolognese

melanzane bolognese

The secret of this recipe is to use really good quality tasty tomatoes. The better tasting the tomatoes are, the better this sauce will be. The dehydrated aubergine soaks in the flavours and creates an interesting texture.

Soaking

  • Soak the sun dried tomatoes overnight using just enough water to cover them.

Method

  • Skin the aubergine and slice it up into 1cm cubes. Place these in the dehydrator for a few hours while you make the Bolognese sauce.

For the Bolognese sauce

  • Wash all the ingredients as necessary.
  • Core the apples.
  • Chop and stone the dates.
  • If you are using larger tomatoes then remove the skins. To do this dunk them in boiling water for half a minute so that the skins split and can be removed easily.
  • Juice the lemon half.
  • Finely chop the basil.
  • If you are using fresh oregano then finely chop that too.
  • Blend everything together, except the fresh herbs, to make a smooth sauce. Finally pulse in the fresh herbs.
  • Just leave the sauce for the flavours to develop. Add the partially dehydrated aubergine when this is ready.

Serve

  • Delicious served cold or warm in a pan until finger hot.
  • It's also very tasty with crackers.

Afterwards

  • Clean the blender
  • Recycle the waste