Eggplant meatloaf

Source: nephrocare.it

Presentation

A nutritious recipe, consisting of an appetizer of Spanish origin prepared with eggplant, cream, eggs, salt, extra virgin olive oil, pepper

Ingredients

For 2 people

Eggplant: 1 (250 g / 8.8 oz)

Low-fat cream (10% fat): ¼ liter (250 ml / 8.5 fl oz / ≈ 1 cup)

Eggs: 3 large (≈ 150 g / 5.3 oz)

Salt: 1 pinch (2–3 g / 0.07–0.1 oz)

Extra-virgin olive oil: 2 tablespoons (30 ml / 1 fl oz)

Bell pepper: ½ pepper (100 g / 3.5 oz)

Method

Peel and finely chop the eggplant.

Peel the pepper and grease the skin, then put it in the oven for 1/2 hour.

Pour 2 tablespoons of oil into a pan.

Add the aubergine with a pinch of salt and cook over high heat.

Transfer the eggplant to a container and remove the excess oil.

Add 1/4 liter of low-fat cream and the 3 eggs and beat the mixture to make it homogeneous.

Grease a pan for the meatloaf.

Pour the mixture into the pan and bake it in a bain-marie until it is firm. Let it cool and put it in the refrigerator.

Allergens

Aubergine: possible individual intolerance or cross-reactivity in case of grass allergy

Extra virgin olive oil: unusual allergy; intolerance not described

Cream: presence of lactose and milk proteins

Peppers: possible individual intolerance or cross-reactivity in case of allergy to grasses

Egg: included among the allergens in EU Regulation 1169/2011

Notes

Cut the eggplant into very small pieces and leave it in enough water to cover it, then repeat the process up to three times to reduce the potassium and salt content before cooking.

The pepper is used to garnish the meatloaf, which can also be prepared without, thus reducing the potassium content by 66.5 mg per serving.

The ingredients of the dish bring the following benefits:

Aubergine: provides flavonoids (Vit. P), antioxidants that enhance the action of Vit. C in favor of the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. Especially if consumed with the peel, it provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract the depressed

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Cream: source of fat-soluble vitamins (A, D, E and K) favorable to the health of the eyes, mucous membranes, bones, immune system and blood clotting.

Bell pepper: rich in vitamin C and carotenoids, antioxidant par excellence that fight free radicals and support the immune system, and mineral salts; also suitable for nephropathics, vitamins and antioxidants that act to protect the cardiovascular system. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. It provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Salt: essential for the balance of body fluids and for the transmission of nerve impulses, it is however to be consumed respecting the limit of 5 g per day according to the indications of the WHO so as not to promote arterial hypertension and consequent increase in the risk of cardio-cerebrovascular diseases starting from myocardial infarction and cerebral stroke; to be limited as much as possible in the case of nephropathy.

Egg: source of Vitamin E that protects the immune system from harmful fatty acids. Rich in Vitamin D that fights mood disorders

Safety / Intended use

Also intended for individuals suffering from: