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🍰 Crispy Eggplant and Nut Loaf

571 kcal · 30 min · 4 servings

Ingredients

• 2 large eggplants
• salt
• pepper (from the mill)
• 2 tbsp olive oil
• 100 g peeled almond kernels
• 100 g hazelnuts
• 2 onions
• 2 garlic cloves
• 0.5 celeriac
• 2 tbsp vegetable oil
• 400 g whole grain bread
• 100 g dried apricots
• 2 red chili peppers (finely chopped)
• 1 dried red chili pepper
• 3 pressed garlic cloves
• 1 tsp cumin
• 0.5 tsp coriander powder
• 2 tsp hot water
• salt
• pepper (from the mill)
• 500 ml vegetable broth
• butter (for the pan)
• 2 tbsp parsley

Instructions

1. 1. Turn on the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Wash the eggplants thoroughly.
3. 3. Slice the eggplants into thin rounds.
4. 4. Line a baking tray with baking paper.
5. 5. Place the eggplant slices flat on the tray.
6. 6. Season the slices with salt and pepper to taste.
7. 7. Drizzle the slices lightly with olive oil.
8. 8. Place the tray in the oven and bake the slices for 10 minutes.
9. 9. Remove the slices from the oven.
10. 10. Let the eggplant slices cool down completely.
11. 11. Roughly chop the nuts.
12. 12. Heat a pan without oil.
13. 13. Toast the nuts in the pan until they are golden brown.
14. 14. Remove the nuts from the pan and set them aside.
15. 15. Peel the onions.
16. 16. Peel the garlic.
17. 17. Peel the celery.
18. 18. Dice the onion, garlic, and celery into small cubes.
19. 19. Heat oil in a clean pan.
20. 20. Sweat the cut vegetables for 2 to 3 minutes.
21. 21. Cut the bread into small cubes.
22. 22. Chop the apricots finely.
23. 23. Place all ingredients for the harissa paste into a mortar.
24. 24. Grind the harissa ingredients finely.
25. 25. Take a large bowl.
26. 26. Add the bread cubes to the bowl.
27. 27. Add the chopped apricots to the bowl.
28. 28. Add the sautéed vegetables to the bowl.
29. 29. Add the harissa paste to the bowl.
30. 30. Add the broth to the bowl.
31. 31. Mix all ingredients in the bowl well.
32. 32. Grease a loaf pan with fat.
33. 33. Place the cooled eggplant slices into the pan.
34. 34. Make sure the slices overlap slightly.
35. 35. Fill the bread and nut mixture into the pan.
36. 36. Pull the overhanging eggplant slices over the filling.
37. 37. Place the pan into the preheated oven.
38. 38. Bake the cake for 35 to 40 minutes.
39. 39. Remove the cake from the oven.
40. 40. Cut the cake into pieces.
41. 41. Garnish the pieces with parsley leaves.
42. 42. Serve the cake.

Nutrition per serving

• kcal: 571
• Protein: 18 g · Fett/Fat: 36 g · Carbs: 54 g