This is an unusual recipe from Mum’s Recipe Book- one that I had never tried when I was younger. The recipe was named by mother as ‘Eggplant Cake’. I changed this to Eggplant Loaf.  I looked at the recipe because of the name -wondering it it would be sweet or savoury. It is definitely savoury and also contains meat. However, you could easily replace the meat with lentils if you wanted to. I did add a few bits and pieces to the recipe and I think it is a keeper! And so I am sharing it today.

 

What you will need:

 1 large eggplant  (or two smaller ones)

1 zucchini

1 carrot

2 sticks celery

1 onion

2 cloves garlic (crushed)

2 cups of cooked rice

2 eggs (lightly beaten)

500 g beef mince ( you could substitute with green lentils – use 250g lentils and soak them for an hour before using)

 1 bottle of Italian Passata

1/2 cup grated cheese 

4 slices bread (cubed)

Oil for frying

Seasoning to taste.

1 handful of mixed herbs ( Use what ever you have available or just use dried herbs. I used fresh Rosemary, Marjoram, Parsley, Thyme, Oregano and Sage)

Method: 

Cube half the eggplant and fry with the cubed bread and half the garlic until golden brown. Set aside. 

Cook the rice and set aside. 

Blitz the zucchini, carrots, celery, onion and remaining eggplant for a few seconds so all vegetables are chopped finely. I did this in the Thermomix for 2 seconds, Turbo. It can also be done in a blender. Set aside.

Brown the mince and drain off the fat. Chop the mince up. 

In a large mixing bowl mix the mince with the vegetables, rice, passata, chopped herbs and eggs. Add salt and pepper as desired. I also added some dried chilli flakes. 

Mix well.

Place the mixture into a baking dish/casserole dish. 

Top with the fried eggplant and bread.

Cover with the grated cheese.

Bake in an oven at 170 C for 50 minutes. 

Serve with a tossed salad and crusty bread. We made a Rosemary, garlic and chilli pizza too accompany our Eggplant Loaf! 

Enjoy!

What Next?

 

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Until next time,

 

 

 

 

Gillian (and Andrew)