Simply Eggplant Savory Quick Bread |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I found this recipe while searching for new ideas for eggplant. They are plentiful and gorgeous this time of year. It is from Simply Eggplant by Shirley Smalheiser. The aroma is out of this world. Beautiful texture and garlic butter is supreme on this. Ingredients:
3 cups self-rising flour |
1⁄2 cup wheat germ |
1 tsp. salt |
1 tsp. sugar |
3 large cloves garlic, minced |
1 medium onion, coarsely grated |
1⁄2 cup mozzarella, finely grated |
1 tsp. sun-dried tomatoes, finely chopped |
1 heaping cup eggplant, coarsely grated |
1 tsp. dried basil, rubbed |
1 cup milk |
1⁄2 cup water |
paprika for dusting |
Directions:
1. In a large bowl, mix everything except the milk, water and paprika. Stir in the milk and water. Mix well into a thick, very sticky batter.
2. Turn into a well-oiled loaf pan about 25 x 14 x 6.5 cm. Level out the top with slightly dampened fingers, and dust with paprika.
3. Bake at 180° on the middle shelf of the oven, for an hour. Turn out and cool on a wire rack. Slice and serve.
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