I am interested in making dishes that can be used in place of meat in a meal and I thought about using eggplant in making a meatloaf. I never make a regular meatloaf, but I thought I could make a vegetarian version of it. We have a garden and some eggplants were getting ripe and needed to be used and hence, this came about. I had also planted potatoes and had just dug some up and I used them in this too. I think it really turned out well and I will make it again. You can use any seasoning you would like, but I happen to like Cajun seasoning and that is what I used. It is not vegan because I did use eggs. It is hard to bind ingredients together if I did not use eggs since I cannot have wheat either. The nice thing about this is you can slice it the same way as you would slice a meatloaf, if you use a bread pan for baking it.
Eggplant “Meatloaf”Course: Main
2 tablespoons olive oil
3 stalks celery
1 small green bell pepper
2 small potatoes
1 can red beans
1 tablespoon corn starch
1/4 cup potato flakes
1 tablespoon arrow root
2 tablespoons Cajun seasoning
- Turn the oven on to 350 degrees Fahrenheit. Grease an oven proof casserole dish.
- Wash the eggplant and potatoes and shred in a food processor. Set aside. I did not peel the eggplant or the potatoes because that is where most of the nutrients are in these vegetables.
- Chop or shred the bell pepper and celery and place in a saucepan with the olive oil and sauté on medium heat until the vegetables are tender but now brown. Add the shredded eggplant and potatoes and cook for about 10 minutes, stir to prevent burning.
- Add the rest of the ingredients and mix well.
- Pour in a casserole dish and bake until the casserole is done, about 30 minutes, or until the center rises slightly. Serve.
- Calories 240, protein 9 grams, fat 8 grams, carbohydrates 34 grams, Vitamin C 50%, B-12 59%, Fiber 30%, Copper 35%, (Happyforks.com)