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Aubergine Loaf

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      Title: AUBERGINE LOAF
 Categories: Vegetables
      Yield: 1 Loaf
 
    350 g  Aubergine
      3    Eggs
     75 g  Breadcrumbs
     50 g  Grated cheese
      2 tb Freshly chopped basil
    100 ml Olive oil
      2    Garlic cloves; crushed
      1 tb Soy sauce
      2 tb Parsley, chopped
           Salt and pepper
 
  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
 
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