Anyone can tell you that eggplant and cheese equals a culinary delight! Aside from the aesthetics, this unique combination of flavors yields unsurpassed taste.
Eggplant Mozzarella Loaf
Recipe By Leah Barzel
- Cooking and Prep: 1 h 20 m
- Serves: 6
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Contains:
Ingredients (12)
Main ingredients
Filling
Start Cooking
Prepare Eggplant
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Preheat oven to 400 degrees Fahrenheit.
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Lay eggplant slices in a Gefen Parchment-lined baking pan. Sprinkle with salt and brush with olive oil.
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Bake approximately 25 minutes, until golden. Cool.
Prepare Filling
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In a small saucepan over low flame, saute onion and mushrooms in a drop of oil or nonstick cooking spray for approximately 15 minutes or until onion is transparent.
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Add milk, salt, and nutmeg. Increase flame and boil for three minutes.
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Remove pot from fire and cool slightly.
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Mix mashed potatoes into onion-mushroom mixture. Add cheese and season to taste.
Assemble Loaf
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On a flat surface, lay eggplant slices, four on each side, in a butterfly shape.
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Arrange filling in center and fold eggplant slices toward the top on a diagonal.
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Press the slices down so that they stick to the filling.
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Invert the loaf onto a serving plate, heat, and serve.
Note:
This loaf lasts for two days in the refrigerator.
Credits
Photography: Daniel Lailah
Food Stylists: Amit Farber
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