Baked Diet Eggplant Meatloaf. Tasty and light, with nothing to envy from a meatloaf. Accompanied by a tomato sauce that makes it even more appetizing.
It is considered a complete dish with all nutrients, including carbohydrates from Sicilian seasoned breadcrumbs, eggplant fibers, and proteins from turkey feta and Asiago cheese. Additionally, the oil used to stew the eggplants is reused to flavor the tomato sauce. Also, Bimby recipe.
thought for you:
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Slow cooking, Cooking with kitchen robot, Oven
- Cuisine: Italian
- Energy 342.52 (Kcal)
- Carbohydrates 33.57 (g) of which sugars 7.69 (g)
- Proteins 14.15 (g)
- Fat 18.42 (g) of which saturated 2.13 (g)of which unsaturated 1.24 (g)
- Fibers 7.49 (g)
- Sodium 395.76 (mg)
Indicative values for a portion of 246 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
For the eggplants
- 12 leaves basil
- 1 clove garlic (large)
- 50 ml extra virgin olive oil
- 1.5 lbs eggplant
- to taste salt
- to taste pepper
- 1 cup breadcrumbs (Sicilian seasoned)
- 2.8 oz turkey breast (thinly sliced deli meat)
- 2.1 oz Asiago cheese
- 1.25 cups diced tomato sauce
- to taste salt
- to taste dried oregano
- to taste basil
Tools
what I need to prepare the
- Pan
- Blender / Mixer
- Small bowl
- Bowl
- Baking dish
- Parchment paper
Preparation of Baked Diet Eggplant Meatloaf
Traditional recipe
Cut the eggplants into cubes of 1 or 2 cm.
In a non-stick pan, place the chopped basil and garlic with the oil and cook for 2 minutes.
Add a pinch of salt and pepper to the eggplants.
Increase the heat for 2 minutes while stirring, then add a small coffee cup of water, cover with a lid, lower the heat, and let it stew for 20 minutes, stirring occasionally, and adding more water if necessary.
When cooked, drain the excess liquid, but do not discard it, collect it and set aside. Let the eggplants cool, then blend them into a cream.
Transfer this cream into a bowl along with 2 eggs
100 g of Sicilian seasoned breadcrumbs (see recipe), and knead.
On a working surface, place a sheet of parchment paper and spread the obtained mixture. Use the back of a wet spoon to give it a rectangular shape.
Place the turkey breast and cheese in the center of the rectangle.
Then with the help of the parchment paper, roll it up like a candy,
Place in a baking dish, then in the oven for 30 min. at 356°F static.
Or you could cook it in an air fryer: after preheating, cook at 392°F for 20 minutes. Turn it gently halfway through cooking.
Meanwhile, pour into a pan the liquid you drained from the eggplants and the diced tomato sauce, a pinch of salt, and a flat teaspoon of oregano. Cook for 15 min.
When the meatloaf is cooked, take it out and let it cool slightly before slicing.
Serve with the tomato sauce and plenty of basil on top.
Place the basil and garlic in the bowl, chop: 3 sec./speed 8. Gather at the bottom with the spatula.
Add the extra virgin olive oil, flavor: 3 min./250°F/speed 1.
Cut the eggplants into cubes of 1 or 2 cm and add them, cook: 25 min./212°F/reverse/spoon speed with the basket instead of the measuring cup to avoid splashes.
At the end of cooking, transfer to the basket and drain from excess liquids that you should not discard, set them aside in a small bowl.
Let the eggplants cool, then transfer back into the bowl along with 2 eggs, 100 g of Sicilian seasoned breadcrumbs (see recipe). 30 sec speed 5.
On a working surface, place a sheet of parchment paper and spread the obtained mixture. Use a wet spoon to give it a rectangular shape.
Place the turkey breast and cheese in the center of the rectangle.
Then with the help of the parchment paper, roll it up like a candy,
Place in a baking dish, then in the oven for 30 min. at 356°F static.
Or you could cook it in an air fryer: after preheating, cook at 392°F for 20 minutes. Turn it gently halfway through cooking.
Meanwhile, pour into the bowl the liquid you drained from the eggplants and the diced tomato sauce, a pinch of salt, and a flat teaspoon of oregano. Cook for 15 min. at 212°F reverse spoon speed.
When the meatloaf is cooked, take it out and let it cool slightly before slicing.
Serve with the tomato sauce and plenty of basil on top.
storage and tips
Baked Diet Eggplant Meatloaf
