Eggplant Bolognese with polenta dumplings


April 12, 2015

Eggplant Bolognese with polenta dumplings 0 0 5 0
  • Cook: 6 hrs
  • 6 hrs

    6 hrs

  • Yields: 6-8


2 eggplants, diced

2 carrots, diced

2 onions, diced

2 tins chopped tomatoes

Garlic powder, to taste

Onion powder, to taste

1-2tblsp stock powder (vege, chicken or beef)

1 1/2 cups polenta

1/2 cup self raising flour

1 1/4 cups milk

Grated cheese


1Place eggplant, carrot, onion, tin tomatoes, garlic powder, onion powder and stock powder in slow cooker along with 1/2 cup of water and mix well. Cook on high for 4-6 hours.

2In a bowl mix flour and polenta, make a well in the centre and add milk. Stir until combined.

3Add heaped spoonfuls of polenta mix on to eggplant bolognese.

4Sprinkle with a good amount of grated cheese and cook for a further hour.

Submitted by Bernadette Mauro


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