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-> [Asian, Bakery, Chinese, Ethnic, Loaf, Vegetables] -> [Aubergine loaf Recipe] |
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Aubergine loaf
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| Artist: |
_ |
| Categories: |
Asian, Bakery, Chinese, Ethnic, Loaf, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 350
| grams | Aubergine | | 3
| | Eggs | | 75
| grams | Breadcrumbs | | 50
| grams | Grated cheese | | 2
| tbsp | Freshly chopped basil | | 100
| ml | Olive oil | | 2
| | Garlic cloves, crushed | | 1
| tbsp | Soy sauce | | 2
| tbsp | Parsley, chopped | | | Salt and pepper |
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Procedures:
| 1 | Serves 3-4 | | 2 | most vegetable "loaves" take an eternity to make, but this one is the exception. | | 3 | Everything goes into the blender, and it is made in next to no time. | | 4 | The result is outstandingly good, a loaf that is delicious hot, warm or cold. | | 5 | You can also make it using mushrooms instead of the aubergines, and the result is also memorable. | | 6 | cut the aubergine into pieces and mince in the blender. | | 7 | Put into a bowl. | | 8 | Whizz all the rest of the ingredients in the blender and fold in the minced aubergine. | | 9 | Bake in a greased loaf tin (500 g or 1 lb) at 200 degrees c / 400 °F / gas 6 for 20 minutes, then at 180 degrees c / 350 °F / gas 4 for a further 15 minutes or until a knife comes out clean from the centre. | | 10 | Cover with a cloth for 10 minutes, then turn out of the tin. |
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