Sunday Slow Cooker: Eggplant Bolognese - Slender Kitchen
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Sunday Slow Cooker: Eggplant Bolognese

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179
Calories 
10g
Carbs 
7g
Fat 
21g
Protein 
5
Weight Watchers® SmartPoints™
(4 PointsPlus®)

Recipes Content

Recipe

I think I have officially only checked off one item on my to do list, but have added at least ten. At this rate the next couple of days will likely be a bit crazy, but that’s ok and kind of expected in a good way at this time of year. Knowing the importance of refueling between errands, one thing I do every year is have something warm and comforting in the crock pot that I can eat in a minute’s notice. This year it’s this delicious eggplant bolognese that you can quickly toss with some pasta, spread on a sandwich of roasted veggies, or toss on rice for a meal in minutes. It can be made with ground beef, ground turkey, or even beef stew meat; and can also be made vegetarian by replacing the meat with about 1 pound of chopped zucchini or mushrooms. It freezes great and is one of those recipes that tastes even better the next day.

Prep Time

Sunday Slow Cooker: Eggplant Bolognese

4
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

6
  • 1 lb 95% lean ground beef (or turkey)
  • 1 U onion, diced
  • 4 U garlic cloves, minced
  • 3/4 U salt
  • 1/2 tsp pepper
  • 1 1/2 lbs eggplant, chopped
  • 1/2 cup low sodium chicken broth
  • 1 28 oz. canned whole tomatoes
  • 1/2 cup Parmesan cheese
  • 1 U bay leaf

Nutritional Facts

Serving Size: 
1 cup (273g)
Amount Per Serving
Calories 179
Calories from Fat 25
% Daily Value *
Total Fat 7g
10%
Saturated Fat 3g
16%
Monounsaturated Fat 2g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 53mg
18%
Sodium 217mg
9%
Total Carbohydrate 10g
3%
Dietary Fiber 4g
18%
Sugars 4g
Protein 21g

Directions

  1. Heat a non-stick skillet over medium high heat. Add the meat, garlic, onion, salt, and pepper. Cook for about 10 minutes or until browned.
  2. Add the browned meat to the crock pot. Add the remaining ingredients and stir together.
  3. Cook for 6-8 hours on low until the eggplant completely breaks down.
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Notes

For the eggplant you can leave the skin on of off depending on your preference. Then just roughly chop it into 1 inch pieces.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Ratings & Reviews
Ratings & Reviews
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  • Megan Eaton's picture
    5

    Average: 5 (1 vote)

    1356
    I'm not a big fan of eggplant and its flavor, but I don't mind it as long as it's seasoned well. This recipe seasons the eggplant really well! I sub'd ground turkey for the veggie crumbles to increase the protein. Definitely a repeat!
    0
    out of 0 people found this review useful
  • Lauri Gulotta's picture
    4

    Average: 4 (1 vote)

    1356
    Could use a little more instruction with the eggplant, as it is not a very common ingredient. I'm making this today, and am just taking a stab at what to do with the eggplant--probably will dice and leave skin on... Recipe sounds delicious, and useful in multiple ways. (I was going to do this as a comment, but needed to Log In other than to my account here and I didn't know what that was about, either! Showing my age...)
    0
    out of 0 people found this review useful
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