Delicious eggplant boats filled with anelletti in meat ragù and scamorza, prepared in an air fryer for a light and tasty dish.
Wash the eggplants, cut them in half lengthwise, and score them in a crosshatch pattern with a knife. Brush with oil and cook in the air fryer for 20 minutes at 185 degrees (check the cooking as it also depends on the size of the eggplants).
When the eggplants are ready, scoop out the flesh with a teaspoon.
Prepare a meat ragù: peel the onion and carrot, clean the celery, and chop them into pieces.
Put some olive oil in a pan and heat it. Add the chopped vegetables and sauté, then add the peas and ground beef.
After the ingredients have browned, add half a glass of white wine and let it evaporate. Add the tomato puree and a teaspoon of paste, then let it cook gently for about an hour.
In plenty of salted boiling water, cook the anelletti and drain them al dente.
Pour them over the sauce and mix well.
Place the pasta in the hollowed-out eggplants and top with scamorza and Grana. Put them back in the fryer for another 10 minutes at 180 degrees.
If you like, you can add the eggplant flesh to the sauce.
You can also fry the eggplants for a richer taste!
Italia
| Energy (kcal) | 102.2 |
| Carbohydrates (g) | 5.78 |
| of which Sugars (g) | 5.2 |
| Fat (g) | 5.02 |
| of which Saturates (g) | 1.09 |
| Protein (g) | 6.96 |
| Fiber (g) | 1.39 |
| Sale (g) | 0.06 |
