Eggplant Boats in Air Fryer, Stuffed with Pasta

Preparation

1. STEP 1 OF 9

   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).

2. STEP 2 OF 9

   When the eggplants are ready, scoop out the flesh with a teaspoon.

3. STEP 3 OF 9

   Prepare a meat ragù: peel the onion and carrot, clean the celery, and chop them into pieces.

4. STEP 4 OF 9

   Put some olive oil in a pan and heat it. Add the chopped vegetables and sauté, then add the peas and ground beef.

5. STEP 5 OF 9

   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.

6. STEP 6 OF 9

   In plenty of salted boiling water, cook the anelletti and drain them al dente.

7. STEP 7 OF 9

   Pour them over the sauce and mix well.

8. STEP 8 OF 9

   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.

9. STEP 9 OF 9

   If you like, you can add the eggplant flesh to the sauce.

General Information

Analysis

Macronutrients (100 gr)