Friday, November 23, 2012

Bean & Eggplant Loaf

This makes a great substitute for meatloaf.
Easy to prepare as just a bit of chopping and mixing and then the oven will do the rest of the work for you! Makes a big loaf that can be frozen and used as leftovers.

You'll need:
2 cups cooked adzuki beans
1 small eggplant
1 Tablespoon Italian herbs
2 garlic cloves
1/4 cup besan flour
1/2 cup tomato cooking sauce

Mash the beans, not til they are completely mushy, leave a few whole pieces.
Chop the eggplant into small pieces.
It always amazes me that an eggplant can look so small and yet when you chop it up there is soooo much volumne to it!
In a bowl combine the eggplant with the beans & the herbs & the crushed garlic. Stir until combined. Add the besan flour and the tomato sauce. The mixture will hold together.
Press the mixture into a lined baking loaf tin & press down with the back of a spoon.

Bake at 180C for 45 minutes.
Remove from baking tin, peel away baking paper and slice.
So many ways to serve this!
On mash, with salad, in a sandwich..... You pick your favourite!

Shown here over polenta:

Since this is healthy... and it's Friday - I'm going to submit this recipe across at "Healthy Vegan Friday" hosted by the veggie nook blog!

Check out the blog to submit your own recipe :-)


  1. Yum! I never thought you could bake with so many veggies- I'm always scared they'll make the recipe sloppy but they don't! awesome, totally trying this :)

  2. This looks lovely! Really nice :)