The idea of doing a loaf of eggplant and pork came to me when, at a Sardinian dinner, we were served meatballs made of eggplant and lamb seasoned with pecorino, sheep’s milk cheese. It may be that at the time I was fascinated more with meat loaves than with meatballs and that I was attracted by the thought of doing a new dish with pork and a vegetable. Whatever the reason, when I finished working on it, it had changed considerably from the original. I like the more finished look of the meat loaf, its compact consistency, and the fact that it is equally good served when just made, or lukewarm, or even at room temperature. Note that the eggplant is roasted directly over the flame of the burner to obtain a spicier, more penetrating flavor.
See preceding recipe.
© 1986 Marcella Hazan estate. All rights reserved.