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| General Category : Main Course |
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| Food Group : Meat-Lamb, Meat-Pork, Eggs, Potatoes, Vegetables, Cheese/Other Dairy |
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| Preparation Method : Bake |
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This moulded meat loaf, with Greek flavours, makes an elegant presentation with its outer coating of layered eggplant slices. Cut it in wedges like a cake and serve with a blanched green vegetable drizzled with olive oil and lemon juice.
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Ingredients
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2 eggplants (1-3/4 lb/875 g total) |
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2-1/2 tsp (12 mL) salt |
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1/4 cup (60 mL) extra-virgin olive oil |
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1 tbsp (15 mL) fennel seeds |
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1-1/2 tsp (7 mL) cumin seeds |
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1/2 to 1 tsp (2 to 5 mL) hot pepper flakes |
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2 leeks (white and light green parts only), finely chopped |
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2 eggs |
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1/3 cup (75 mL) yogurt |
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3 cloves garlic, pressed or minced |
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1-1/2 tsp (7 mL) dried oregano, crumbled |
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1/2 tsp (2 mL) each black pepper and allspice |
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1 large baking (russet) potato |
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1-1/2 lb (750 g) ground lamb |
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8 oz (250 g) lean ground pork |
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3/4 cup 175 mL chopped roasted sweet red pepper |
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Tomato Sauce: |
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2 tbsp (30 mL) extra-virgin olive oil |
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2 cloves garlic, minced |
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1/4 tsp (1 mL) each salt and black pepper |
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3 cups (750 mL) canned chopped tomatoes |
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Pinch granulated sugar |
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2 tsp (10 mL) lemon juice |
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Preparation
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Peel and slice eggplants lengthwise into about 1/4 inch/5 mm slices. Place on paper towel–lined baking sheets; sprinkle both sides with 1-1/2 tsp/7 mL of the salt. Let stand for 30 minutes.
Meanwhile, in skillet, heat half of the oil over medium heat; fry fennel and cumin seeds, and pepper flakes until fragrant, about 20 seconds. Add leeks; fry, stirring often, until soft, about 5 minutes. Let cool.
In large bowl, beat eggs with yogurt, garlic, oregano, pepper and allspice. Peel and finely grate potato; stir into egg mixture. Mix in leek mixture, lamb, pork, red pepper and remaining salt. Set aside.
Dry eggplant slices with paper towels, lightly pressing out any extra liquid. Line bottom and sides of 9-inch/23 cm springform pan in an attractive pattern with eggplant overhanging pan by about 1 inch/2.5 cm. Fill with meat mixture. Place greased rimmed baking sheet, top side down, over loaf and flip upside down. Remove springform pan. Brush eggplant with remaining oil. Bake in 350°/180°C oven until eggplant is golden brown and centre of meat loaf reaches 160°F/71°C, about 90 minutes.
Tomato Sauce: In saucepan, heat oil over medium heat; fry garlic, salt and pepper until fragrant but not browned, about 1 minute. Add tomatoes and sugar; bring to boil. Reduce heat and simmer, covered and stirring occasionally, for 20 minutes. Stir in lemon juice.
Serve meat loaf with tomato sauce on side.
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Nutritional information
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Per serving: about 235 cal, 11 g pro, 12 g total fat (3 g sat. fat), 24 g carb, 5 g fibre, 68 mg chol, 593 mg sodium. % RDI: 9% calcium, 21% iron, 9% vit A, 70% vit C, 18% folate.
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Source
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Homemakers Magazine: February/March 2007
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