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Barchette stuffed eggplant

ingredients

servings

4

Black pepper

to taste

Smoked scamorza cheese

150 grams

Basil

6 leafs

Iodized salt

to taste

Onions

1 unit

Grated Grana Padano

50 grams

Breadcrumbs

200 grams

Canned tomato sauce, with salt

200 grams

Ground veal meat

300 grams

second courses from Italy

Barchette stuffed eggplant

Barchette stuffed eggplant

with meat with gluten with lactose high in iron high in calcium high in potassium

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Barchette stuffed eggplant

Barchettas stuffed eggplants are a second very rich and tasty dish but the fairly simple procedure.

Barchette stuffed eggplant step 1

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.

Barchette stuffed eggplant step 2

step 2

Put the meat aside and reduce it into small pieces.

Barchette stuffed eggplant step 3

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.

Barchette stuffed eggplant step 4

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.

Barchette stuffed eggplant step 5

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.

Barchette stuffed eggplant step 6

step 6

Add more olive oil if needed: the consistency of the filling must be in fact quite moist.

Barchette stuffed eggplant step 7

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.

Barchette stuffed eggplant step 8

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.

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