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Aubergine Roast

I.am.Vegetarian's picture
Ingredients
  Aubergine 1 Pound, peeled and sliced
  Salt 1 Pinch
  Dried marjoram 1 Teaspoon
  Onion 1 Small, finely chopped
  Garlic 1 Clove (5 gm), peeled and crushed
  Olive oil 1 Teaspoon
  Egg 1
  Skimmed milk powder 2 Tablespoon
  Granary malted brown breadcrumbs 4 Tablespoon (Use Fresh)
  Ground mace 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
For the topping
  Grated parmesan cheese 2 Tablespoon
  Granary malted brown breadcrumbs 2 Tablespoon (Use Fresh)
Directions

MAKING
1) In a very large bowl, place the aubergine along with salt and marjoram.
2) On high power, cook covered for 6 to 8 minutes, or until the aubergine turns soft, stirring occasionally. Let stand covered.
3) In a small bowl, put the onion, garlic and oil. Mix well.
4) On high power, cook covered for 3 minutes.
5) Now, drain the aubergine thoroughly.
6) To a blender, add the drained aubergine and the onion mixture.
7) Then, add the egg, milk powder, breadcrumbs, mace, and pepper to taste.
8) Coarsely blend the mixture. Do not puree.
9) Into a loaf-shaped ovenproof dish, transfer the mixture.
10) Under Defrost/Low setting, cook uncovered, for 8 to 10 minutes, or until the loaf is set.
11) To a flameproof serving dish, turn out the loaf.
12) To prepare the topping, in a bowl, combine the cheese and breadcrumbs.
13) Over the top of the loaf, sprinkle the topping.
14) Under the grill, brown the loaf.

SERVING
15) Slice and serve the loaf as desired, along with a sauce of your choice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
6

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