Meatballs of stale bread and eggplant
second courses from Italy
Barchette stuffed eggplant
Barchette stuffed eggplant
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Barchettas stuffed eggplants are a second very rich and tasty dish but the fairly simple procedure.
preparation
step 1
To begin preparation of the boats stuffed aubergines must start from the eggplant. Eliminate the stalk, cut in half and hollow them taking care not to pierce the surface.
step 2
Put the meat aside and reduce it into small pieces.
step 3
In a fairly large pan fry the meat with a little olive oil extra virgin olive oil. Do not just take color, add the tomato puree and chopped basil.
step 4
Apart fry the chopped onion very finely with a drizzle of extra virgin olive oil. As soon as the onion is wilted, add the mince and mash with a fork.
step 5
At this point you can proceed with the assembly of the filling: combine the breadcrumbs the flesh of the eggplant and minced meat, then add the grated cheese, finely chopped parsley, salt and pepper.
step 6
Add more olive oil if needed: the consistency of the filling must be in fact quite moist.
step 7
Stuff the boats with the filling, place them on a baking sheet and place in preheated oven at 200 degrees for 30 minutes with the pan covered by aluminum foil.
step 8
After the cooking time, remove the foil and place on each boat hearty smoked cheese cut into pieces. As soon as the cheese has melted, remove the eggplant from the oven and serve.