Aubergine Loaf

(7 votes)

12 ounces aubergine
3 eggs
3 ounces breadcrumbs
2 ounces grated cheese
2 tablespoons basil, freshly chopped
4 ounces olive oil
2 cloves of garlic, crushed
1 tablespoon soy sauce
2 tablespoons parsley, chopped
salt and pepper

Cut the aubergine into pieces and mince in the blender. Put into a bowl. Whizz all the rest of the ingredients in the blender and fold in the minced aubergine. Bake in a greased loaf tin at 400 degrees F for 20 minutes, then at 350 degrees for a further 15 minutes or until a knife comes out clean from the centre. Cover with a cloth for 10 minutes, then turn out of the tin.


I didn't use any olive oil and used about 2 to 2-1/2 cups of bread crumbs to get this to stick together. The resulting loaf was tasty but of an odd texture. The amazing turn of events came when I refrigerated the loaf for several days, cubed it and fried the cubes in deep hot oil for about 5-6 minutes each. Wow! Now THAT was amazing!
VulcanDeathGrip, Lindenwold, NJ

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