This is a print preview of "EGGPLANT cheese RED PEPPER loaf" recipe.

EGGPLANT cheese RED PEPPER loaf Recipe
by Foodessa

EGGPLANT cheese RED PEPPER loaf

A superbly turned out rustic vegetable loaf born out of forgetfulness! I had actually forgotten that the original recipe had crushed Italian tomatoes in it. This is where the accident continued to be a blessing in disguise. As I plated the mix...a slight mountain shape was holding its own. I grabbed two spatulas and started working on what seemed like a loaf form. It surprisingly and actually held without falling apart.
What an incredibly happy surprise this was. Therefore...I present you my accidental twist on a family favourite.

Rating: 4.8/5
Avg. 4.8/5 3 votes
Prep time: 10 minutes Italy Italian
Cook time: 35 minutes Servings: 2 persons

Ingredients

  • . > (American / Metric measures) <
  • . 3 tbsp. (45ml) each of olive oil and vegetable oil (grape seed preferred)
  • . 1 large 'Spanish' or 'Vidalia' onion (chopped)
  • . 1 large red bell pepper (chopped)
  • . 1 large 'Black Beauty' eggplant (cubed)
  • . 1/2 tsp. (2.5ml) each sea salt and garlic powder
  • . 1/2 tsp. (2.5ml) each of dried herbs: basil, oregano, sage, tarragon
  • . 6 large eggs
  • . 2 tsp. (10ml) 'fleur d'ail' or 1 crushed garlic clove
  • . 1 cup (180gr) packed Parmesan * cheese (grated)
  • . 1/4 cup (40gr) roasted almonds (crushed)
  • . * For this recipe, I used a milder and smooth tasting parmesan made from Buffalo milk named: Buffalo Parmesan from Sovrano.
  • Parmegianno can also be used.

Directions

  1. . Once the eggplant has been sliced and chopped...place all the cubes in the colander and salt it by stages so that it's allowed to sweat out its water and bitterness. Set aside. >>>Note: because the ‘Black Beauty’ variety has a thicker skin...I personally slice its skin partially on 4 sides.
  2. . Meanwhile...on medium heat start stir-frying both onions and bell pepper until the point of caramelization.
  3. . After about 20 minutes of cooking...add the sweated eggplant along with the salt and garlic powder. No need to rinse the eggplant. Stir into the onion mix and keep cooking until it has reduced to about half its volume. Now add the dried herbs and stir.
  4. . In the meantime, get the egg mixture ready by using a blender: put the eggs, garlic, cheese and almonds ...then, blend until smooth.
  5. . Pour the egg mixture over the vegetables and incorporate properly until the egg appears cooked and the moisture no longer is present.
  6. . When ready to plate it...just pile it up and shape it like a loaf.
  7. . Buon appetito...and flavourful wishes, FOODESSA.com