Potato and eggplant loaf, an easy and tasty summer main course perfect also to eat cold. Would you add this recipe to our collection of Quick recipes with eggplants or to our collection Potato patties: grandma’s recipes? I think the eggplant and potato loaf recipe is perfect for both cookbooks and also deserves a place of honor in the collection All the best potato recipes, it’s that delicious! Do you remember when we made Potato loaf with mortadella and cheese and the Potato roll stuffed with ham and cheese? Well, our loaf is inspired by those two classic recipes from the blog that you loved — want to try it too? Then let’s get straight into the kitchen to discover how to make the baked potato and eggplant loaf stuffed with ham and cheese, a summer main course you can prepare in advance and enjoy at room temperature.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make the eggplant and potato loaf
- 2.65 lb eggplant
- 14.1 oz potatoes
- 1 cup breadcrumbs
- 1 egg
- to taste salt
- 1 cup grated Grana Padano (or Parmesan)
- 1 pinch salt
- to taste mint
- to taste extra virgin olive oil
- 1 pinch garlic (Fresh or powdered)
- 10.6 oz smoked provola (sliced)
- 5.3 oz cooked ham
Tools
- Bowls
- Microwave
- Pot
- Parchment paper
- Loaf pan
- Potato masher
- Colander
Preparation
Rinse the eggplants, cut them in half and arrange them in a large baking dish, cut side down.
Cover with microwave-safe plastic wrap and cook 20 minutes at 750W, then let cool before removing the skin. If you don’t have a microwave, cook them (without plastic wrap of course) in a conventional oven at 392°F for 30 minutes or until they are soft when pierced with a fork.
Once the skin is removed, place them in a colander and let them drain the excess moisture, then chop them into very small pieces.
Meanwhile, put the potatoes in a pot, cover with water, add salt and cook for 35-40 minutes from boiling or until they are soft when pierced with a skewer. Drain them and let them cool slightly. Or do as I do: after washing them, place the potatoes in a bowl, pour in half a cup of water and cover tightly with plastic wrap. Cook in the microwave at 750W for 20 minutes, then remove and let cool. Mash the potatoes and collect them in the same bowl where you placed the well-drained eggplants.
Add the mint and cheese, salt, pepper if you like, and a pinch of garlic (for convenience I use powdered garlic).
Then add the breadcrumbs, mix and wait 10 minutes before adding the egg. Mix the mixture again — it should be substantial and not too soft — then assemble the loaf.
Lay out a sheet of parchment paper and grease it very well.
Turn the potato and eggplant mixture out onto the paper, grease your hands and form a rectangle about a little under 3/8 in thick. Sprinkle a handful of grated cheese over it taken from the total,
the smoked provola and the cooked ham.
Carefully roll up and shape into a cylinder using the parchment paper, then shape with your hands and decorate with the rounded tip of a knife.
Transfer everything to a loaf pan and bake in a conventional oven at 392°F for about 20 minutes, let it brown and remove from the oven.
Remove from the oven, let it cool for a few minutes and serve while still gooey.
The baked potato and eggplant loaf keeps in the fridge for 2 days if stored well in an airtight container. I recommend reheating it or letting it come to room temperature before serving.
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