Stuffed Cottage Bread Loaf |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is a great recipe for a casual brunch served with a tossed green salad. Can be made 3 hours ahead and kept in the refrigerator. Ingredients:
1 eggplant, sliced (300g) |
2 tablespoons olive oil, plus |
2 tablespoons olive oil |
1 red onion, chopped |
150 g sliced mushrooms |
2 garlic cloves, crushed |
500 g ground lamb |
1 (400 g) can tomatoes |
1 teaspoon cayenne pepper |
1 teaspoon sugar |
1 loaf cottage loaf bread (25cm round) |
1 cup grated mozzarella cheese (100g) |
125 g black olives, halved |
50 g chopped sun-dried tomatoes |
1/2 cup shredded fresh basil, firmly packed |
1/4 cup freshly grated parmesan cheese |
250 g ricotta cheese |
Directions:
1. Brush eggplant with oil and grill both sides of eggplant until lightly browned.
2. Heat extra oil in a pan, add onion, garlic and mushrooms; cook 2 minutes.
3. Add mince and cayenne and stir over heat until mince is browned.
4. Stir in undrained tomatoes and sugar; bring to boil and simmer uncovered for about 10 minutes, until liquid is evaporated and mixture is thick.
5. Slice top from loaf of bread, hollow out base of loaf leaving a 2cm shell.
6. Press mince mixture into base of loaf, top with mozzarella cheese, olives, sun-dried tomatoes basil and eggplant.
7. Sprinkle with Parmesan cheese and top with ricotta cheese. Replace top of loaf.
8. Wrap loaf firmly in aluminum foil; place on an oven tray and bake in a moderate oven (180d) for about 45 minutes until heated through.
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