How excited do you think I am to be sharing this Brinjal Loaf with you on a scale from 1 to 10? I’m at an 11 plus people! I know that this probably comes as no surprise to some but I’m going to say it anyway; we LOVE eggplant! On this blog alone (minus the not so photogenic recipes) loads of eggplant recipes have been shared.
This Brinjal Meat Loaf has tasty juices which come through beautifully while baking. Love how delicately the brinjal is wrapped over the meat yet firmly holds all the ingredients in place.
BRINJAL AND MEAT LOAF
Sometimes you look for inspiration for a new recipe and sometimes it’s right in-front of you. Well the inspiration came from my husband the other day when I said I will cook brinjal tonight for dinner. He suggested folding them over! What? And the rest is history I was both excited and anxious that they wouldn’t come out right. It was so easy to prepare and tasted delicious!
No need for salting and letting the water be drawn out from these brinjals. Simply slice the brinjals lengthwise and lay them in a hot grill until both sides are perfectly brown.
WHAT DO YOU NEED?
Those beautiful oval deep purple veggies that everyone loves. Not everyone? If you don’t and are reading this then please do try this recipe because I want to say it tastes like meatloaf or lasagna or both combined? Its that good! For those meat lovers out there you have yourself a beautiful good quality beef mince.
This Brinjal Loaf calls for beef mince. You can combine both pork mince and beef mince for extra flavor depending on what you are going for. I find that a good extra lean mince is as flavorful as a regular minced beef just without all the grease.
Breadcrumbs and Bread
The combination is exactly the same as it would be for making these meatballs. The breadcrumbs and egg are standard because they solidify the mix and prevent it from all falling apart.
When I made this Italian South African meatballs recipe both pork & extra lean beef mince were used and that combination resulted in juicy, soft flavorful meatballs. Different strokes for different recipes people!
Also, when adding the breadcrumbs my preference is regular sliced white bread (crusts off) broken into pieces rather than just store bought breadcrumbs. Here I combined regular breadcrumbs and regular white sliced bread.
Other Brinjal Recipes that you may Enjoy
- Vegetarian Eggplant Slices
- Jamie Oliver’s Aubergine Parmigiana Recipe
- Roasted Balsamic Eggplant
- Baby Eggplants & Potato Recipe
- How To Make An Easy Bell Pepper and Eggplant Mix
- The Best Eggplant & Spicy Tofu Recipe & How to Properly Cook Brinjals
TIPS & SUGGESTIONS
- If you don’t have fresh parsley remember that fresh basil also works beautifully it’s really just a matter of what you have on hand without stressing out about making the dish! Less stress more cooking 🙂
- Feel free to add dry seasoning if you want as well and a bit of chili in the minced beef mix to heat things up.
- When laying the brinjals on the baking paper lay them down so that they fall lengthwise onto the paper. They should be starting from the top to the bottom with some space on the edges of the paper so they are centered.
- Try and overlap them slightly so that there’s no food falling in-between? Hopefully that makes sense.
- The baking paper is to assist in the rolling, making the loaf more secure.
REASONS YOU SHOULD MAKE THIS RECIPE
- a great dinner idea for meat lovers
- dairy free
- extra lean beef mince making it ‘healthyish”
- very juicy
- simple ingredients
- easy to make
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BRINJAL MEAT LOAF
- 6 medium medium size brinjals
- 1 can chopped tomatoes
- 500 grams extra lean beef mince
- 40 grams Parmesan cheese
- 1/2 cup cheddar cheese
- canola oil (for grilling)
- 6 slices white bread (crusts removed)
- 1 cup breadcrumbs
- 2 eggs
- 1 tsp salt
- black pepper
- Flat Italian parsley (optional)
- Baking (parchment) paper
- Add the meat, salt, parsley (and other spices you might want to add) breadcrumbs, eggs, and parmesan cheese into a mixing bowl. Break the crustless bread into pieces and add into the mince mix. Using your hands combine everything and set aside
- Rinse the brinjals and peel back the pretty leaf, thinly slice the ends off and discard.
- Slice the brinjals length-ways into not so small and not thick slices, about 1/2 cm each, approximately.
- Heat a grill or skillet brush the sliced brinjals with a oil on both sides and lay them down onto the hot grill. (if you don't have a brush use your fingers to gently rub the oil into the brinjals)
- Don't over-pile the pan let them grill evenly on both sides until brown. Lay them on kitchen tissue paper to drain any excess oil while you finish the rest.
- Heat the oven on 180 degrees and get an oven tray or pirax dish out.
- Roll out a piece of parchment paper and lay it flat on the kitchen surface.
- Layer the sliced and grilled brinjals onto the paper. They will be length-ways and try and overlap them slightly to prevent food from falling in-between.
- Using your hands take the mince and pat it onto the brinjals starting from the top working your way down until you have covered all the eggplants in mince.
- Sprinkle cheddar cheese over the minced meat. You can also add some finely chopped fresh herb now before rolling.
- Now for the fun part! ROLLING!
- Using the baking paper start to fold the brinjals over by rolling, gently yet firmly into a loaf starting at one end until you get to the other end.
- No need for the paper once its rolled. Place into an oven tray and pour the canned tomato over.
- Bake at 180 degrees for about 25 minutes. Take it out halfway through and add cheese and continue baking till done.
- Garnish with finely chopped flat Italian parsley. Enjoy xoxoxo
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