Guest guest Posted August 10, 2004 Report Share Posted August 10, 2004 I'm interested in this recipe. However, it doesn't sound right as you posted it. Shouldn't the eggplant, beans etc be chopped/mashed or ground up? Shouldn't the eggs be beaten? What does 2 grain toasts mean? Is it microwave or bake eggplants for 8 minutes (rather than " heat " eggplants)? on 8/9/2004 5:45 PM, paultheo2000 at paultheo2000@... wrote: > I was looking through an old cookbook and found the following recipe. > I was pleasantly surprised at how healthy the recipe seeemed. I found > it very tasty as well, although our crummy oven didn't allow the dough > to turn out right. > > If anyone wants to run this through a nutrition software that'd be > great. Seems like it's got plenty of fiber/protein, it's low glyemic, > lots of antioxidants, low calorie (!), etc. > > Any thoughts/comments? > > Here it is: > > Eggplant Bread: > > 2*1lb-----eggplants > 250ml----Chopped Almonds > 1 cup-----Legumes (Kidney Beans, Soya beans, Chick peas) > 2----------grain toasts > 75ml-----Wheat germ > 9/8tsp----Onion Powder > 3/4tsp----Salt > 1 tsp-----Butter (olive oil? or cut out? I don't know) > 2---------Large eggs > Oregano-3/2 tsp > -----------Pepper (to taste) > > Individally heat eggplants for 8 minutes. Remove peel and seeds. Let > cool. > > Grind almonds into flours and combine all ingredients including cooled > eggplants. Mix together. > > Pour into a well greased 2L pan at 375C for 45 minutes. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2004 Report Share Posted August 10, 2004 Whoops! I guess I omitted some details (which were obvious to me because I made the recipe already) when I typed it up. Ok, so: The beans (I bought them precooked) should be mashed up in a blender in " puree " mode. 2 whole grain toasts (I'm not sure the kind matters) should be chopped up in a little blender so they become like bread crumbs. Yes, eggplants should be microwaved for 8 minutes. > > > I was looking through an old cookbook and found the following recipe. > > I was pleasantly surprised at how healthy the recipe seeemed. I found > > it very tasty as well, although our crummy oven didn't allow the dough > > to turn out right. > > > > If anyone wants to run this through a nutrition software that'd be > > great. Seems like it's got plenty of fiber/protein, it's low glyemic, > > lots of antioxidants, low calorie (!), etc. > > > > Any thoughts/comments? > > > > Here it is: > > > > Eggplant Bread: > > > > 2*1lb-----eggplants > > 250ml----Chopped Almonds > > 1 cup-----Legumes (Kidney Beans, Soya beans, Chick peas) > > 2----------grain toasts > > 75ml-----Wheat germ > > 9/8tsp----Onion Powder > > 3/4tsp----Salt > > 1 tsp-----Butter (olive oil? or cut out? I don't know) > > 2---------Large eggs > > Oregano-3/2 tsp > > -----------Pepper (to taste) > > > > Individally heat eggplants for 8 minutes. Remove peel and seeds. Let > > cool. > > > > Grind almonds into flours and combine all ingredients including cooled > > eggplants. Mix together. > > > > Pour into a well greased 2L pan at 375C for 45 minutes. > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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