Delicious eggplant boats stuffed with anelletti pasta, meat ragù, and scamorza, prepared in the 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 time, as it also depends on the size of the eggplants).
When the eggplants are ready, use a spoon to scoop out the flesh.
Prepare a meat ragù: peel the onion and carrot, clean the celery as well, and cut everything into pieces.
Put some olive oil in a pot and let it heat up. Add the chopped vegetables and sauté, then add the peas and ground meat.
After the ingredients have browned, add half a glass of white wine and let it evaporate. Add the tomato passata and a teaspoon of concentrate, then let it cook over low heat for about an hour.
Cook the anelletti in plenty of boiling salted water and drain al dente.
Pour them into the sauce and mix well.
Put the pasta into the emptied eggplants and finish with scamorza and grana. Return to the air 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 flavor!
Italia
