If you’ve ever stood in your kitchen wondering how to give a classic dish a little something extra without scaring off the family, let me introduce you to Aubergine Bolognaise. You know that familiar, comforting hug in a bowl that is a rich beef bolognaise? Now imagine it lounging luxuriously atop buttery tagliatelle, crowned with silky slices of aubergine—also known as eggplant if you’re reading this from across the pond. It’s the kind of twist that feels both homely and a bit posh, like your favourite slippers paired with a fabulous dressing gown.
I first made Aubergine Bolognaise on a chilly evening when I fancied something hearty but wanted to step away from the usual suspects. Lasagne felt like too much effort, spaghetti just didn’t excite me, and I spotted two plump aubergines in the veg drawer looking rather hopeful. Into the pan they went, and the result was so satisfying that this dish ended up on my regular rotation without so much as a formal introduction.
There’s something deeply comforting about the marriage of aubergine and beef. The aubergine soaks up flavours like a sponge at a cocktail party, happily absorbing every note of tomato, garlic, onion and herb from the bolognaise. When it’s sliced and laid gently over the sauce, it contributes a subtle earthiness and a velvety texture that you simply don’t get from vegetables like peppers or courgettes. Some people think aubergines can be a bit moody to cook with, but in a dish like this they become mellow and giving, melting slightly into the sauce without losing their shape.
And let’s talk tagliatelle. I know spaghetti gets all the fame when it comes to bolognaise, but tagliatelle is its superior cousin in my humble opinion. Those wide, silky ribbons catch the meat sauce in the most satisfying way, letting every bite feel substantial and indulgent. Piling the tagliatelle onto the plate, spooning over the rich beefy sauce, and then finishing with glossy aubergine slices makes it look like you’ve been slaving away for hours when really you’ve just been pottering about with a wooden spoon and an optimistic attitude.
One of the lovely things about Aubergine Bolognaise is how versatile it feels. You can keep it rustic and casual—big pot in the middle of the table, family serving themselves with mismatched spoons—or dress it up with a sprinkle of parmesan, some torn basil leaves and a swirl of good olive oil. It’s a dish that works just as well on a quiet Sunday evening as it does when you’ve got friends coming over and need something impressive without the stress.
If you’ve never cooked with aubergine before, this is a brilliant, unintimidating introduction. Many people only meet it in ratatouille or as a side dish, but here it plays a starring role without needing centre stage. Sliced thinly and cooked just right, it becomes soft without being soggy and holds enough of its character to stand up to the richness of the beef. It also bulks out the dish nicely, stretching the bolognaise further and adding a bit of nutritional virtue to a meal that otherwise feels wonderfully indulgent.
Another perk is how easily aubergine bolognaise adapts to personal taste. Prefer things a little spicy? Add a pinch of chilli to the sauce. Want to sneak in extra veg? No one will object if diced carrots, mushrooms or courgettes make a cameo. You can even go half-and-half with beef and pork mince, and the aubergine will still tie it all together beautifully.
Leftovers of aubergine bolognaise, if you have any, reheat like a dream. I’ve even been known to layer the remaining sauce and aubergine into a little ovenproof dish with extra pasta and bake it with cheese on top the next day. It’s like lasagne’s rebellious cousin who refuses to follow a recipe.
What I love most, though, is that Aubergine Bolognaise feels both familiar and new. It keeps the spirit of traditional bolognaise alive—the slow-cooked richness, the tomatoey goodness, the comfort of pasta—while sneaking in a touch of elegance with those aubergine slices. It’s one of those dishes you can serve proudly, knowing it hits the sweet spot between everyday cooking and something just a bit special.
So next time you’re in the mood for a twist on a classic, give Aubergine Bolognaise a go. Whether you call it aubergine or eggplant, this humble vegetable brings a charm to the plate that might just surprise you. And who knows? It might become the version you crave from now on.
Aubergine Bolognaise
Ingredients
For the Bolognaise Sauce:
- 500 g beef mince
- 1 large onion finely diced
- 2 cloves garlic crushed
- 1 medium carrot finely diced
- 1 stalk celery finely diced
- 400 g chopped tomatoes
- 2 tbsp tomato purée
- 150 ml beef stock or water
- 1 tsp dried oregano
- 1 tsp dried basil or mixed Italian herbs
- 1 tbsp olive oil
- salt to taste
- black pepper to taste
- 1 Splash red wine optional
To Serve:
- 350 g tagliatelle
- parmesan grated or pecorino
- basil leaves
Instructions
Prepare the Aubergine:
- Slice the aubergine into thin rounds.1 large aubergine
- Heat a large frying pan with olive oil.2 tbsp olive oil
- Lightly salt the slices, then cook in batches over medium heat for 2–3 minutes per side until golden and softened. Set aside on a plate.1 pinch salt
Make the Bolognaise:
- In a wide pan, heat olive oil over medium heat.1 tbsp olive oil
- Add the onion (and carrot and celery if using) and cook for 5–7 minutes until softened.1 large onion, 1 stalk celery, 1 medium carrot
- Stir in the garlic and cook for another minute.2 cloves garlic
- Add the beef mince and cook, breaking it up with a spoon, until browned.500 g beef mince
- If using, splash in the red wine and let it simmer for a minute.1 Splash red wine
- Stir in chopped tomatoes, tomato purée, oregano, basil and beef stock.400 g chopped tomatoes, 2 tbsp tomato purée, 150 ml beef stock, 1 tsp dried oregano, 1 tsp dried basil
- Season with salt and pepper.salt, black pepper
- Reduce the heat and let the sauce simmer gently for 30 minutes, stirring occasionally.
Cook the Tagliatelle:
- Near the end of the sauce cooking time, bring a large pot of salted water to a boil.
- Cook the tagliatelle according to packet instructions until al dente.350 g tagliatelle
- Drain, reserving a splash of pasta water if needed to loosen the sauce.
Assemble:
- Taste and adjust the seasoning of the bolognaise sauce.
- Serve the tagliatelle on plates or in shallow bowls.
- Spoon the bolognaise generously over the pasta.
- Lay the cooked aubergine slices on top.
- Add parmesan and basil if you like to your aubergine bolognaise and serve immediately.parmesan, basil leaves
13 comments
This made a smaller portion feels so much more filling making it easier on the budget as well.
It felt like a cross between a classic pasta dish and a Mediterranean bake—would definitely make again.
Tagliatelle is the perfect pasta for this. It holds the sauce so well and the aubergine rounds off the whole dish in a gorgeous, silky way.
I wasn’t sure about adding aubergine to a bolognaise, but it worked beautifully.
I loved how rich the sauce was and how the aubergine added a subtle sweetness.
We had some left over and it tasted even better the next day for lunch.
The slices soaked up all the sauce and added a lovely softness without overpowering the flavour.
Gave a classic dish a lovely twist.
Such a comforting meal! The aubergine gave it a nice twist without making it feel like a completely different dish.
The combination of beef, tomato and aubergine was absolutely delicious.
I usually struggle to get the family to eat aubergine, but this dish changed their minds.
Making this again and again.
The aubergine on top made it look fancier than it actually is to cook!