Stuffed eggplant: INGREDIENTS round eggplant ham cheese flour breadcrumbs olive oil salt DIRECTIONS 1. Slice the eggplant (not too thick). For each serving, you will need three slices of eggplant. 2. Make a hole in the center of one slice of eggplant by using a glass. 3. Stack the three slices of eggplant, then fill with ham and cheese. 4. Cover the eggplant with flour, then dip in egg wash and lastly cover in breadcrumbs. 5. Bake at 180°C for 45 minutes.
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Meat baskets:
INGREDIENTS 300g ground beef bacon pepper salt parsley bell peppers smoked provola cheese DIRECTIONS 1. Season the ground beef any way you prefer. We used salt, pepper, and parsley. 2. Make some balls using the ground beef then flatten them using a glass. 3. Make a basket and wrap the outside of it in bacon strips. 4. Fill with bell peppers, eggplant or ham. 5. Add the cheese. 6. Bake at 180°C for 25/30 minutes.
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Salad cones:
INGREDIENTS pizza dough lettuce black olives feta cheese 1tsp mayonnaise olive oil salt corn DIRECTIONS 1. Lightly grease the cocktail glasses in oil, then wrap the pizza dough around them. 2. Freeze them until the dough has hardened. 3. Slide the dough off the glasses and fill the hole with aluminum foil so they keep the shape while baking. Bake at 180°C for 20 minutes. Another option is to deep fry the dough until all sides are golden. 4. Let them cool, then fill with mixed salad.
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