Stringy eggplant meatloaf: easy and tasty!
Stringy eggplant meatloaf: a unique and delicious goodness!
If you have no idea what to bring to the table, this aubergine meatloaf with a melted cheese heart could be for you. It is a rich but at the same time light and tasty second course that will appeal to both adults and children.
The recipe that we propose below is really simple to prepare; the ingredients are genuine and not at all exotic and/or difficult to find. The dough is made with aubergines browned in a pan and mashed potatoes, while the filling is prepared with smoked provola, which melts during cooking for a delicious and stringy filling.
Let’s take a closer look at the recipe.
Stringy eggplant meatloaf: a unique and delicious goodness!
The ingredients
To prepare this second dish we need:
aubergines, 750 g
potatoes, 350 g
eggs, 2
bread, 100 g
fresh basil, a few leaves of
grated Parmesan cheese, 50 g
salt, to taste
black pepper, to taste
provola cheese, 200 g
breadcrumbs, to taste
extra virgin olive oil, to taste
The preparation
The first thing is to turn on the oven at 180 degrees. Furthermore, a baking sheet must be lined with the appropriate paper.
Now wash the aubergines, dry them with a kitchen towel and cut them into cubes. Now take a non-stick pan and add a drizzle of extra virgin olive oil. Let it heat up for a few seconds and then start browning the vegetables.
Let go on low heat for about 15 minutes. Then we pass them in a bowl. In the meantime, peel the potatoes, wash them under cold water and pat them dry with a sheet of kitchen paper. We cut them into chunks and finally let them go for ten minutes in the microwave or in a pot of boiling salted water.
Once softened, we mash them with a fork and add them to the aubergines. Then add the eggs, the grated Parmesan cheese, the basil (washed and chopped), the bread, a pinch of salt and pepper and mix everything well with a wooden spoon or even a kitchen ladle.
Now we recover the pan and sprinkle it with the breadcrumbs. Then we pour the eggplant mixture into it and then we level the surface with a spatula.
Now we make the provola into slices and place it in the middle of the dough. We close first one side and then another, to form a sort of rectangle, after which we bake for about forty minutes.
Once cooked, serve hot!
Good job, have fun and bon appetit!