When you roast eggplants the flesh becomes very soft and sort of similar in texture to mashed up bananas so I figured that I could make Eggplant Bread. I thought I’d make the bread a little sweet and mostly savory. I thought roasted peppers went really well here to add interest and I also used Tahini instead of butter for that hummus kind of Flavor. The bread is very unique and moist. If you like zucchini breads, banana breads, honey breads and hummus then you should be a fan of this unique bread too! You can roast whatever kind of peppers that you are in the mood for this recipe.
Ingredients for about 10 servings.
2 lemons (just the fresh squeezed juice)
1/4 cup extra virgin olive oil
1 teaspoon course sea salt
1/2 cup tahini
1/2 cup dark brown sugar
1/2 cup roasted Anaheim chili peppers – skin, seeds and core removed and chopped
1/2 cup roasted red bell peppers – skin, seeds, and core removed and chopped
1 garlic clove – ground to paste
1 teaspoon Aleppo pepper (Aleppo pepper is fruity and mild with low heat…Spanish Nora Pepper is similar…If you don’t have just leave out and substitute 1/4 teaspoon black pepper)
1/2 teaspoon course sea salt
2 xtra large eggs – slightly beaten
1 teaspoon baking powder
1 teaspoon baking soda
2 cups flour
non stick canola spray
Set oven to 375 degrees F.
Cut eggplants in half…place on baking sheets and score them like fruit.
Drizzle the lemon juice from the lemons on the eggplants.
Drizzle the eggplants with olive oil and sprinkle with about a teaspoon of sea salt.
Put them in the oven and in about one hour they should be done and look similar to this.
When cool enough to handle scoop the eggplant flesh out into a large bowl.
Set the oven to 350 degree F and spray a loaf pan with non stick spray.
To your large bowl of eggplant mix in the remaining ingredients by hand in the order they are written.
Pour batter in loaf pan and bake until done…about an hour.
It’s unusual, unique delicious and very moist!
A guilty pleasure with Jalapeño Cream Cheese…