Eggplant Loaf with Tomato Sauce

đź›’Ingredients (Grocery List)

  • 2 pounds Eggplants, peeled and quartered

  • 3 large Eggs

  • Salt and Pepper

  • 3 tbsp Red Wine Vinegar, as of 1 tbsp of Vinegar to 1 quart of water

  • Butter for brushing


Tomato Sauce

  • 1 1/2 pounds Tomatoes, chopped

  • 2 Onions, chopped

  • 1 Garlic clove, chopped

  • 1 Bouquet Garni made with Parsley, Thyme, and Bay Leaf

  • Salt and Pepper

  • 2 tbsp Butter

  • 1 tsp all-purpose Flour

🍴Serves: 4 to 6

⏰Prep Time: 30 min

⏱️Cook Time: 60 min


🥣Instructions

1. Preheat the oven to 400 degrees. Bring a large saucepan of Salted Water to a boil with the Vinegar. Add the Eggplant and cook for 10 minutes. Drain. In a food processor, puree the Eggplant. Add the Eggs and blend until smooth. Season with Salt and Pepper.

2. Brush a deep Meatloaf dish or other deep baking dish with Butter. Scrape the Eggplant puree. Set the dish in a roasting pan and add hot Water to come hallway up the sides of the dish. Transfer to the oven and bake for about 45 minutes.

3. Meanwhile, make the Tomato Sauce: In a medium saucepan, combine the Tomatoes, Onions, Garlic, and Bouquet Garni. Season with Salt and Pepper. Place over medium-low heat and cook, uncovered, for 45 minutes. Remove the Bouquet Garni. Puree the sauce using a food mill. Return the sauce to the pan and bring to a simmer. In a cup, mash the Butter with the Flour. Gradually whisk this paste into the sauce and cook until it thickens slightly.

4. Remove the baking dish from the roasting pan. Invert a rectangle or a round platter over the dish. Holding the dish and platter together, quickly invert the Eggplant onto the platter. Pour the sauce over and around the Eggplant and serve.


đź’ˇTips

  • The secret to peeled or cut Eggplants that don’t darken: Add them immediately to boiling Water with Vinegar. The acidity prevents them for oxidizing, hence turning brown. This step isn’t necessary if you’re frying or sautĂ©ing Eggplant.