Eggplant Meatloaf (Polpettone di Melanzane)
Category: Main Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggplants | 500g |
| Cherry Tomatoes (Datterini) | 300g |
| Extra Virgin Olive Oil | As needed |
| Eggs | 1 |
| Bread Crumbs (Pangrattato) | 100g |
| All-Purpose Flour (00) | 80g |
| Cornstarch (Maizena) | 60g |
| Fresh Basil | 6 leaves |
| Lamb’s Lettuce (Songino) | As needed |
| Extra Cherry Tomatoes (for garnish) | As needed |
Instructions:
-
Prepare the Vegetables:
Begin by washing and trimming the eggplants. Cut them into small cubes.
Then, wash and slice the cherry tomatoes in half.
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Cooking the Eggplant:
Heat a generous drizzle of extra virgin olive oil in a pan over medium heat. Add the eggplant cubes and stir occasionally. Cook for about 10 minutes until they soften. Once the eggplants are halfway cooked, add the halved cherry tomatoes to the pan. Continue cooking until the vegetables are tender and lightly caramelized. -
Make the Puree:
Transfer the cooked vegetables into a large glass mixing bowl. Use a fork or a potato masher to gently mash the eggplant and tomatoes, creating a coarse puree. Season with salt to taste. -
Incorporate the Dry Ingredients:
Sift the cornstarch and all-purpose flour into the mashed vegetable mixture. Add the bread crumbs and continue mixing until all the ingredients are well combined. -
Bind the Mixture:
Beat the egg and incorporate it into the vegetable mixture. Stir everything together until the ingredients are fully integrated. Let the mixture rest for a few minutes to allow the flavors to meld. -
Shape the Meatloaf:
Shape the vegetable mixture into a loaf shape. Press it firmly to ensure it holds together, and then roll it gently to form a smooth, uniform shape. -
Prepare the Baking Dish:
Line a 30×15 cm loaf pan with parchment paper (alternatively, you can use a baking sheet or tray, also lined with parchment paper). Carefully place the shaped eggplant loaf into the pan. -
Final Touches:
Drizzle a generous amount of extra virgin olive oil over the top of the loaf for a nice golden crust. -
Bake:
Preheat your oven to 180°C (350°F) in static mode. Bake the meatloaf for 45-50 minutes, until it is fully cooked and lightly golden. In the final 2-3 minutes, switch the oven to broil to get a beautiful, crispy top. -
Cooling and Serving:
Once cooked, remove the loaf from the oven and allow it to cool completely. This will help it set and make slicing easier.
Serve your eggplant meatloaf with a refreshing side salad of lamb’s lettuce and extra cherry tomatoes for a delightful meal.
Additional Tips:
- For a richer flavor, you can sprinkle some grated Parmesan cheese into the mixture before baking.
- You can also add some finely chopped garlic or onion to the vegetables for extra depth of flavor.
- If you don’t have lamb’s lettuce (songino), you can substitute it with arugula or mixed greens.
This savory, vegetarian eggplant meatloaf is a great alternative to traditional meatloaf, bringing fresh, garden flavors to the table. It’s both satisfying and light, perfect for a healthy meal paired with a simple salad. Enjoy this easy-to-make dish, perfect for family dinners or gatherings.
