Baked Eggplant Loaf: A Hearty and Flavorful Dish
Ingredients
- 2 eggplants, diced
- 1 bell pepper, diced
- 1 onion, diced
- 1 clove of garlic, minced
- 120 g (4.5 oz) cooked beef, diced
- 4 eggs
- 150 g (5 oz) mushrooms, diced
- 100 ml (½ cup) kefir or milk
- 30 g (1 oz) Parmesan cheese, grated
- Butter, for greasing the pan
- Breadcrumbs, for coating the pan
- Salt and pepper to taste
- Olive oil, for cooking
Nutritional Information (per serving, makes 6 servings)
- Calories: 220 kcal
- Carbohydrates: 10 g
- Protein: 14 g
- Fat: 14 g
- Saturated Fat: 5 g
- Fiber: 4 g
- Sugar: 5 g
- Sodium: 280 mg
- Calcium: 120 mg
Instructions
1. Prepare the Vegetables
a. Dice the Vegetables:
Dice the eggplants, bell pepper, onion, and mushrooms into small, uniform pieces to ensure even cooking. Mince the garlic finely.
2. Cook the Vegetables
a. Sauté the Onion and Garlic:
Heat a pan over medium heat with a drizzle of olive oil. Add the onion and garlic, and sauté for about 2-3 minutes until fragrant and translucent.
b. Add Eggplant, Bell Pepper, and Mushrooms:
Add the diced eggplants, bell pepper, and mushrooms to the pan. Season with salt and pepper to taste. Cook for about 8-10 minutes, stirring occasionally, until the vegetables are soft and all the moisture has evaporated. Remove from heat and let the mixture cool slightly.
3. Prepare the Beef
a. Dice the Beef:
Cut the cooked beef into small cubes. Add the beef to the cooled vegetable mixture, stirring well to combine. The beef adds a savory depth to the loaf that balances beautifully with the vegetables.
4. Prepare the Egg Mixture
a. Beat the Eggs:
In a large bowl, beat the 4 eggs until well combined.
b. Add Kefir and Parmesan:
Mix in the kefir (or milk) and the grated Parmesan cheese. This mixture will hold the loaf together and add creaminess and flavor.
c. Combine with Vegetables and Beef:
Add the cooled vegetable and beef mixture to the egg mixture. Stir everything together until the ingredients are evenly distributed.
5. Prepare the Baking Pan
a. Grease the Pan:
Grease a loaf pan with butter to prevent the loaf from sticking.
b. Coat with Breadcrumbs:
Sprinkle breadcrumbs evenly over the greased pan, shaking off any excess. This step helps to form a nice crust on the loaf.
6. Bake the Loaf
a. Preheat the Oven:
Preheat your oven to 180°C (356°F).
b. Pour the Mixture into the Pan:
Pour the prepared mixture into the loaf pan, spreading it evenly and smoothing the top with a spatula.
c. Bake:
Bake in the preheated oven for about 40-45 minutes, or until the loaf is set and the top is golden brown. A knife inserted into the center should come out clean, indicating that the loaf is fully cooked.
7. Serve the Loaf
a. Cool Slightly:
Allow the loaf to cool in the pan for about 10 minutes to set before removing it.
b. Slice and Serve:
Carefully remove the loaf from the pan, slice, and serve warm. This Baked Eggplant Loaf can be enjoyed as a main dish, served with a side salad, or as a hearty side to complement other dishes.
Tips for the Best Baked Eggplant Loaf
- Use Fresh Vegetables: Fresh, high-quality vegetables will enhance the flavor and texture of the loaf.
- Adjust Seasonings: Taste the vegetable mixture before combining it with the eggs and adjust the seasoning if necessary.
- Variations: You can add herbs like thyme or rosemary for extra flavor, or swap the beef with chicken, turkey, or even a vegetarian option like chickpeas for a different take.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven or microwave before serving.