Lamb and Eggplant Meatloaf

Cook Time 1 hour 50 minutes

Serves 4

Ingredients

Meatloaf

2 large eggplants

Olive oil, for brushing

1kg lamb mince

2 garlic cloves, minced

1 cup fresh breadcrumbs

1 egg

2 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

½ tsp cinnamon

Small handful of parsley, chopped

Salt and pepper, to taste

Pomegranate Molasses Glaze

3 tbsp pomegranate molasses

1 tbsp honey

1 tbsp olive oil

Method

Preheat the oven to 180°C.

Slice the eggplants lengthways into long strips about ½ cm thick. Brush with olive oil, season lightly and roast or grill for 15 minutes until soft and pliable. Line a loaf tin with baking paper, then overlap the eggplant slices across the base and sides so they hang over the edges.

In a large bowl, combine the lamb mince, garlic, breadcrumbs, egg, spices and parsley. Season generously with salt and pepper, then mix until combined.

Press the lamb mixture firmly into the lined tin. Fold the overhanging eggplant over the top to fully encase the meatloaf.

Whisk together the pomegranate molasses glaze ingredients.

Bake for 1 hour, then remove from the oven and flip the loaf onto a tray. Generously baste with the glaze. Return to the oven for another 20–25 minutes, basting once more, until sticky, caramelised and cooked through. Rest for 10 minutes before turning out and slicing.