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Thursday, January 07, 2010

Eggplant Loaf



This Eggplant Loaf is very much like the Chicken loaf recipe... it came about because I am not terribly fond of chicken, but, am unnaturally fond of eggplant :)

Simply layer a greased loaf pan with eggplant slices, fill with favorite veggies,  layer the top with eggplant slices as well, (much like assembling lasagna or eggplant Parmesan) and bake till done, finish off under the broiler for a charred top.

Ingredients
1 globe or black beauty eggplant, sliced, salted, drained and patted dry
salt to taste
cooking spray

herbs and seasoning can be varied to taste:
1 teaspoon vindaloo curry paste,
1 teaspoon cumin powder,
1 Tablespoon coriander powder,
½ tsp brown sugar
all mixed together

Filling: curried collard greens, with optional paneer or pan-fried tofu; but any other filling can be used - say roasted red pepper, onions, feta, sun-dried tomatoes like in the chicken loaf recipe.

Preparation
  1. Slice the eggplant, sprinkle salt, allow to sweat
  2. Filling: Cook the collard greens as preferred - I like them with onions, salt, red pepper flakes, lemon juice and curry powder; set aside
  3. Pat the eggplant slices dry, rub some of the seasoning/herb mixture on both sides of the slices; pre-heat the oven to 375°F
  4. Spray some cooking oil in a loaf pan and arrange the eggplant slices in a single layer, slightly overlapping along the bottom and the sides
  5. Pack down the filling and fold down the sides and cover the top with eggplant slices
  6. Bake in a 375°F oven for about 20-25 minutes, periodically draining liquids that ooze out, if preferred
  7. When eggplant is almost done, place under the broiler for 5-8 minutes to char the top, if desired
  8. Remove from oven and invert it onto a serving plate, garnish, cut into slices and serve warm

This eggplant loaf is fairly soft and not crisped all around, so, slice with care for serving else it will fall apart :)

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