Stuffed Cottage Bread Loaf

Name: Stuffed Cottage Bread Loaf
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

17 ingredients

8 steps

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.