|from back in August, but still more or less accurate|
2 small-to-medium eggplant, roasted and mashed (see below)
1 small onion, minced
1 green chile, minced
3 cloves garlic, crushed
1 can tomato paste (4 oz.)
3/4 cup red wine of your choice
1 1/2 cups bread crumbs
1/2 cup almond meal
1 cup grated smoked gouda cheese
3 Tbl olive oil
1 tsp basil
1 tsp fennel seed
1/2 tsp sage
1/2 tsp thyme
salt and pepper to taste
|eggplant are essentially rude vegetables|
1. Turn oven to 400 degrees Fahrenheit. Stab eggplant with a knife (as you would a potato) and place on a baking tin. Set to bake for 30 minutes.
2. While the eggplant is roasting, mince the onion, garlic and chile and saute in olive oil. Once onions are translucent add spices, 1/4 cup red wine, and approximately 1/3 of the can of tomato paste. let simmer for about 5 minutes and then turn off the heat. Set aside.
3. In a large mixing bowl, combine bread crumbs, almond meal, and grated cheese. Toss with fingers until mixed.
4. Remove the eggplant from the oven, skin and chop (you may need to let them eggplant cool a bit so you don't burn your fingers!). Put through a blender or food processor with remaining 1/2 cup of red wine to turn the eggplant to mush.
5. Add eggplant mixture and onion mixture to the bread crumbs, almonds, and cheese. Mix with hands to thoroughly combine.
6. Press meatloaf into a buttered glass loaf pan. Use the remaining tomato paste to cover the top of the loaf.
7. Bake at 350 degrees Fahrenheit for 30 minutes.
8. Slice and enjoy! Also works well as leftovers.