Stuffed Cottage Bread Loaf Recipe

Name: Stuffed Cottage Bread Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

832

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 eggplant, sliced (300g), 2 tablespoons olive oil, plus, 2 tablespoons olive oil, 1 red onion, chopped, and more.

Yes, Stuffed Cottage Bread Loaf falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Stuffed Cottage Bread Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions