Cook the baked eggplant meatloaf – Italian Cuisine

Cook the baked eggplant meatloaf


Meatloaf Eggplant it is a perfect second course for all occasions, from a daily dinner to a special occasion! There are different variations with meat, with eggs, with a stringy heart or without. The salt and pepper baked eggplant meatloaf he is vegetarian, or rather vegan! To prepare it you need neither eggs nor meat! It is one of those few recipes that gains the right to enter the home cookbook: easy to prepare, tasty and healthy to eat!

The salt and pepper baked eggplant meatloaf it is made with a moist mixture of eggplant, almonds and linseed, enriched with flavor with garlic, onion, parsley and tomato paste. It is a versatile recipe, a second of tasty, healthy and complete vegetables that you can serve at the table hot, warm or cold, cut into slices, it is also easy to take to a picnic or lunch break at work

Have I convinced you? This salt and pepper baked eggplant meatloaf deserves just the tasting! Try it now!

How to prepare baked eggplant meatloaf

1) Prepare the dough for the baked eggplant meatloaf. Peel and mince thegarlic and the onions; heat 2 tablespoons of oil in the casserole and brown them over low heat. When they are wilted, add to the pan the tomato concentrate which you will have diluted in a large glass of water. Stir and cook the mixture, always on a low heat, until it thickens. Finely mince the almonds in the mixer. Add them to everything, dilute the mixture by adding 1-2 ladles of hot water, stir again and continue cooking for another 5 minutes, stirring constantly.

2) Assemble the eggplant meatloaf. Wash and check eggplant. Cut into slices about 5 mm thick, scalded in salted boiling water, drain and squeeze well in a cloth to remove excess water. Combine the eggplant and the tomato mixture parsley chopped. Embed on bread crumbs and i flax seed and mix well. Rule of salt is pepper.

3) Cook and serve the eggplant meatloaf. Arrange the mixture on a sheet of greased baking paper with a drizzle of oil, shape it into meat loaf, sprinkle it with oil and turn it to grease it well from all sides. Wrap and close it with candy, fixing the ends with kitchen string. Place the foil in the pan and put it in the oven to 200th; cook the Meatloaf of eggplant for 30 minutes. Take it out, let it cool and remove the bag; serve the baked eggplant meatloaf warm or cold, cut into slices.

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