Eggplant meatloaf is a great vegetarian option instead of the traditional meatloaf.
Making eggplant meatloaf is very easy and straightforward. This dish is fresh, light, and delicious, making it perfect for summer meals!
Eggplants are a staple in Mediterranean cuisine and are featured in many well-known Italian recipes such as Pasta alla Norma, Eggplant Parmigiana, and Caponata.
The eggplant meatloaf is baked in the oven, and the mixture is both easy to prepare and flavorful. This is partly due to the addition of cherry tomatoes and fresh basil.
To start, you stew the eggplant, which has been cut into cubes, in a pan with oil and cherry tomatoes. Then you mix everything together with breadcrumbs, eggs, Parmigiano cheese, and seasonings.
After that, you shape the mixture into a classic meatloaf shape by wrapping it in baking paper.
The result is an amazing dish that is fresh, light, and very tasty, making it perfect for hot summer days.
It's delicious when served lukewarm and is also great when cold, especially when accompanied by some fresh vegetables.
Try this Italian Eggplant Meatloaf recipe and you will get a surprising result!
Ingredients
- Prep Time: 30 Min
- Cook Time: 50 Min
- Rest time 30 Min
- Servings: 6
Doses for a plum cake mold of about 25x13 cm (10x5 inches)
- 500 g (1.1 pound) eggplant pulp
- 300 g (¾ pound) of cherry tomatoes
- 4 tablespoons of extra virgin olive
- 1 egg
- 100 g (1 cup) of breadcrumbs
- 120 g (⅔ cup) of all purpose flour
- 100 g (1 cup) of grated Parmigiano Reggiano
- ~10 fresh basil leaves
- salt to taste
Kitchen Tools and Equipment
To make an Italian Eggplant Meatloaf recipe, start by gathering all the necessary tools.
- First, you'll need a cutting board to chop up the eggplant. Plastic cutting boards are great because they are easy to clean, even in the dishwasher.
- Next, get a non-stick pan to cook the eggplant pieces. This will prevent them from sticking to the pan. You'll also need a large bowl where you can mix all the ingredients together.
- Baking paper will be helpful for shaping the meatloaf and keeping it in place while it cooks. Finally, you'll need a Non-Stick Bread Loaf Pan, about 9.25 x 5.25 inches, to bake the meatloaf in the oven. This pan will ensure your meatloaf cooks evenly and doesn't stick.
With these tools, you'll be ready to make delicious Italian Eggplant Meatloaf!
Instructions
Step 1) - To make the eggplant meatloaf, begin by getting the vegetables ready. First, wash the eggplants thoroughly to remove any dirt. Cut off the ends and then chop the eggplants into medium-sized cubes, not too small. Next, take the cherry tomatoes and give them a good rinse. Once they're clean, slice each tomato in half. These steps will prepare your vegetables for the next part of the recipe.
Step 2) - To begin, take a large nonstick frying pan and pour in some extra virgin olive oil. Heat the pan on medium, then add the chopped eggplant. Let the eggplant cook for a few minutes, stirring occasionally, until it becomes soft and tender.
Step 3) - Now, add the cherry tomatoes in the pan and keep cooking. Stir them with the eggplant now and then until they become soft enough to be easily pierced with a fork. Once they are all soft, move everything into a big glass bowl. Use a fork to mash them until you get a rough, chunky puree.
Step 4) - Add salt according to your taste, and then put in the egg. Mix it well. After that, slowly add the sifted flour while continuing to mix until everything is well combined.
Step 5) - Stir in the breadcrumbs and grated Parmigiano cheese thoroughly. Then, add the hand-cracked basil leaves and give it a final mix. Once everything is well combined, place the mixture in the refrigerator for about 30 minutes to allow it to firm up and compact.
Step 6) - Now that the mixture is cold and firm, take it out and place it on a sheet of baking paper. Shape the dough into a rectangle, pressing it down firmly to keep it in place. Make sure to cover it generously with breadcrumbs on all sides, ensuring an even coating. This will help give it a nice texture and flavor when baked.
Step 7) - Next, using the baking paper underneath for support, transfer the dough into a plum cake mold that measures about 25x13 cm (10x5 inches). This will help it maintain its shape while it bakes. Drizzle some extra virgin olive oil on top of the dough, and then place it in the oven.
Bake in a preheated oven set to 180°C (356°F) for approximately 45 minutes. When done, remove from the oven and allow to cool completely before removing from the pan and slicing to serve.
YOU MUST ALSO TRY:
- Italian Eggplant Meatballs
- Eggplant Pizza | Pizzette di Melanzane
- Italian Eggplant and Tomatoes (Melanzane a Funghetto)
Storage
You can keep the eggplant meatloaf fresh by storing it in the refrigerator. It will stay good for a few days. Just make sure to wrap it tightly or place it in an airtight container so it doesn't dry out. This way, you can enjoy your delicious eggplant meatloaf for up to two days after making it.
Tips
To make the eggplant meatloaf, I started with a large, round eggplant. You can choose any type of eggplant you prefer for this recipe. However, you might need to adjust the ingredients depending on how much water is in your eggplant.
If your eggplant is very watery, you should add a bit more breadcrumbs and flour. The mixture should be soft but still hold its shape. It shouldn't be too mushy or too dry.
One crucial step is letting the mixture rest in the refrigerator. This helps it become more compact and easier to handle.
After baking, it's very important to let the meatloaf cool down completely before you slice it. Often, it’s best to slice it when it's cold straight from the refrigerator for the best results.
Variations
I decided to season the meatloaf primarily with a generous amount of fresh basil. However, feel free to add other seasonings to the mix if you'd like. For instance, you can include a grated clove of garlic and some chopped parsley for extra flavor.
Another option is to use marjoram, a herb commonly used in the Liguria region, as a substitute for basil. This can give the meatloaf a different but delightful taste.
There are additional ingredients you can incorporate into the meatloaf as well. For example, adding pitted olives or capers can enhance the flavor and appearance of the dish.
To make the meatloaf even richer and more delicious, consider mixing in cubes of provolone cheese, either sweet or smoked. This will add a wonderful cheesy texture and flavor to your meatloaf.
Recipe Card
Italian Eggplant Meatloaf Recipe
Ingredients
- 500 g eggplant - 1.1 pound
- 300 g tomatoes - ¾ pound
- 4 tablespoons olive oil - extra virgin
- 1 egg
- 100 g breadcrumbs - 1 cup
- 120 g flour - ⅔ cup
- 100 g Parmigiano Reggiano - 1 cup, grated
- 10 basil leaves - fresh
- salt - to taste
Instructions
- Wash the eggplants thoroughly to remove any dirt. Cut off the ends and then chop the eggplants into medium-sized cubes, not too small. Next, take the cherry tomatoes and give them a good rinse. Once they're clean, slice each tomato in half. These steps will prepare your vegetables for the next part of the recipe.
- Take a large nonstick frying pan and pour in some extra virgin olive oil. Heat the pan on medium, then add the chopped eggplant. Let the eggplant cook for a few minutes, stirring occasionally, until it becomes soft and tender.
- Add the cherry tomatoes in the pan and keep cooking. Stir them with the eggplant now and then until they become soft enough to be easily pierced with a fork. Once they are all soft, move everything into a big glass bowl. Use a fork to mash them until you get a rough, chunky puree.
- Add salt according to your taste, and then put in the egg. Mix it well. After that, slowly add the sifted flour while continuing to mix until everything is well combined.
- Stir in the breadcrumbs and grated Parmigiano cheese thoroughly. Then, add the hand-cracked basil leaves and give it a final mix. Once everything is well combined, place the mixture in the refrigerator for about 30 minutes to allow it to firm up and compact.
- Now that the mixture is cold and firm, take it out and place it on a sheet of baking paper. Shape the dough into a rectangle, pressing it down firmly to keep it in place. Make sure to cover it generously with breadcrumbs on all sides, ensuring an even coating. This will help give it a nice texture and flavor when baked.
- Next, using the baking paper underneath for support, transfer the dough into a plum cake mold that measures about 25x13 cm (10x5 inches). This will help it maintain its shape while it bakes. Drizzle some extra virgin olive oil on top of the dough, and then place it in the oven.
- Bake in a preheated oven set to 180°C (356°F) for approximately 45 minutes. When done, remove from the oven and allow to cool completely before removing from the pan and slicing to serve.
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