Aubergine meatloaf

 

Trim and cut the aubergines in half, then cut them with deep and perpendicular cuts

                                       

 

 

Brush the groove with extra virgin olive oil, put on a pan covered with baked paper and bake in the oven until they are soft and take on color.

Meanwhile chop the mortadella. Put it in a bowl, add two eggs grated cheese, salt and pepper.

Take out from oven the aubergines, cut them and, at a time, crush them with the potato crusher to get the vegetation water out. This operation is important because the meatloaf is not soft.

Pass the crushed eggplants into the mixer, including the peel, and then join the other ingredients. Also add the grated bread.

Mix well to obtain a homogeneous mixture; Oil a pan and pour the mixture,level off and pour a little oil and spread the grated bread on the surface. Bake at 180 ° C until baking (which means that time depends on the oven).

 

EGG PLANTS n. 2
MORTADELLA gr. 300
EGGS n. 2
GRATED CHEESE gr. 80
GRATED BREAD cucchiai 2
EXTRA VIRGIN OLIVE OIL enough