Friday, May 23, 2014

Eggplant bread

We still get a garden box once a month, and while our household is generally very open to eating damn near anything, there's a couple things that neither of us are fond of. Eggplant is one of those things. So when faced with a lovely eggplant in the last garden box, I did what any self respecting person would, and took to the internet to figure out how to add enough sugar and fat to make even eggplant edible. We shredded it with the food processor and then put it aside in 2 cup amounts in  baggies in the freezer (after trying one eggplant bread recipe from online that was.. enh. Alright, but not wow.)

So I took one of these frozen baggies of eggplant and said 'I can do better than that', and then did.

Eggplant bread

255g flour
90g sugar
3t baking powder
1/2t baking soda
1/2t salt 
90g raisins

Mix all of the dry together in one bowl. 

2c thawed grated eggplant
1/4c vegetable oil
3/4c milk of choice (I use almond)
1/4 jam (random jam I'm trying to use up.. in this case, unsweetened plum)
1 egg

Mix together in the super handy 4c measuring cup.

Pour wet into dry, mix just enough to combine. Pour into greased loaf pan, bake at 350 for anywhere from 45 mins to an hour, depending on when it smells and is done based on a solid poke with a pokey stick.

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