Brinjal and pasta loaf

Recipe from: 7/30/1998 12:00:00 AM
Ingredients 16
Servings 1


Serving Change
  • 25
    butter, melted
  • 45
    fresh breadcrumbs
  • 1
    large aubergine, cut into fairly large cubes
  • 175
    pasta shapes
  • 30
  • 1
    onion, finely chopped
  • 2
    cloves garlic, crushed
  • 1
    red or yellow sweet pepper, seeded and cut into strips
  • 500
    minced lamb
  • 1
    vegetable stock cube
  • 10
    fresh chopped marjoram or origanum
  • salt and freshly ground black pepper
  • 3
    eggs, beaten
  • 125
  • 25
  • 125
    grated Cheddar cheese


Preheat the oven to 180 ºC and grease a medium-sized loaf tin with the melted butter. Sprinkle with the breadcrumbs and chill. Coat the brinjal cubes with salt and leave in a colander for 15 minutes. Rinse and pat dry with paper towelling. Boil the pasta until cooked and drain. Set aside. Heat the oil in a large frying pan or saucepan and stir-fry the vegetables until tender. Remove from the pan and fry the mince until cooked. Stir well with a fork to break up any large lumps. Return the vegetables to the pan, crumble the stock cube and add, and stir in the herbs. Season well with salt and pepper and add a little water if the mixture becomes too dry. Simmer uncovered for 5 minutes. Remove from the stove and stir in the pasta. Cool. Beat the eggs, cream, milk and cheese together and stir in the cooled meat. Spoon the mixture into the loaf tin, spreading it evenly. Cover the loaf with aluminium foil, keeping the sides open so the steam can escape. Bake for 30 minutes, remove the cover and bake for another 20 minutes until done. Leave for 5-10 minutes, carefully loosen the edges and turn out on to a serving platter. Cut into neat slices and serve with a flavoursome tomato sauce. Serves 4-6.

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