Bolognaise stuffed eggplant

Bolognaise stuffed eggplant

Ingredients (serves 4): 4 (about 350g each) eggplants, halved lengthways 1kg (4 cups) bolognaise sauce (see Bolognaise recipe) 150g (1 cup) frozen baby peas, just thawed 200g feta, crumbled 2 tablespoons olive oil Salt & freshly ground black pepper Fresh oregano leaves, to serve   Method: Preheat oven to 180°C. Use a teaspoon to scoop…