EGGPLANT parmesan cheese RED PEPPER loaf Recipe

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3 votes | 2072 views

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.

Prep time:
Cook time:
Servings: 2 persons
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Ingredients

  • . > (American / Metric measures) <
  • . 3 Tbsps. (45ml) e.v. olive oil
  • . 3 Tbsps. (45ml) grape seed oil
  • . 1 large, sweet onion, diced small
  • . 1 large red bell pepper, diced small
  • . 1 large 'Black Beauty’ eggplant, cubed small
  • . 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 xLarge eggs
  • . 2 garlic cloves, crushed
  • . 1 cup (180g) grated Parmesan cheese, packed
  • . 1/4 cup (40g) roasted almonds, crushed

Directions

  1. . Once the eggplant has been sliced and chopped, place all the cubes in a 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 it 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 to the onion mix. Cook until this mix 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. 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, just pile it up and shape it like a loaf.
  7. . Serve with your favourite bread.
  8. . Buon appetito...and flavourful wishes, FOODESSA.com

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Reviews

  • Patricia Turo
    This looks like a great recipe to take to an outdoor concert
    • Pattie Meegan
      Oooh, this looks like tailgate food!! Thank you!
      xoxo Pattie
      I've cooked/tasted this recipe!

      Comments

      • Pam's Midwest Kitchen Korner
        October 28, 2010
        This looks delicious! I love eggplant and would never thought of making a loaf out of it. Thanks for the great recipe!
        • Jason Adams
          September 8, 2010
          Amazing looking loaf. Seems eggplant has been gaining popularity in the past year.
          • Claudia lamascolo
            September 8, 2010
            wow this is another great healthy recipe!

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