350 g aubergine
3 eggs
75 g breadcrumbs
50 g grated cheese
2 tbsp freshly chopped basil
100 ml olive oil
2 garlic cloves, crushed
1 tbsp soy sauce
2 tbsp parsley, chopped
1 salt and pepper
Directions
Serves 3-4
Most vegetable 'loaves' take an eternity to make, but this one is the
exception. Everything goes into the blender, and it is made in next
to no time. The result is outstandingly good, a loaf that is
delicious hot, warm or cold. You can also make it using mushrooms
instead of the aubergines, and the result is also memorable.
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 (500 g or 1 lb)
at 200 degrees C / 400 degrees F / gas 6 for 20 minutes, then at 180
degrees C / 350 degrees F / gas 4 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.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Servings: 1 loaf
Aubergine Loaf Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Eggplant
The History of Recipes
It is possible to read the history of meal recipes far back into history, in fact as far as the Egypt of the Pharoahs, and possibly even further. In practice though, in the main part, these old records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, are a few tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Later on, in The time of the romans 25BC a roman called Apicius compiled a few documents which described recipes cooked by the Romans. In his scrolls, he recounts how the meals were split into starters, main meal and afters, something we still use today. Additionally, he recounts how the cooks of Roman times made use of a wide range of herbs and spices, including some familiar names such as bay, fennel and asafoetida. Later on, in the 15th century, people returning from the crusades brought us many new foods and spices from Arab countries, including spices such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices was responsible for an eruption in manuscripts on cookery, most of which still exist in private collections. The TV revolution brings us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Aubergine Loaf recipe.
