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  • EGGPLANT parmesan cheese RED PEPPER loaf

    3 votes
    EGGPLANT parmesan cheese RED PEPPER loaf
    Prep: 10 min Cook: 35 min Servings: 2
    by Foodessa
    345 recipes
    >
    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.

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

        Comments

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

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