Eggplant Quick Bread

There are plenty of quick bread recipes out there that include fruits or vegetables; zuchinni, banana, carrot, tomato even beets. Never saw one with eggplant before though. It was probably thought up by some gardener that had an overabundance of eggplants in the garden. They must have been desperate to use them up to put them in a quick bread.

Eggplant Quick Bread

2 cups sifted flour
1 teaspoon salt
2 teaspoons baking powder
1/2 cup oil
1 cup honey
2 eggs
2 cups grated and drained raw eggplant
Dates, raisins and nuts, if desired
Beat eggs, oil and honey together until well mixed. Add flour, baking powder and salt. Beat until moistened. Fold in eggplant. Add chopped dates, nuts and raisins, if desired. Pour into oiled and floured loaf pan Bake at 350 degrees for 40 minutes.

From Women's Circle Home Cooking- recipe submitted by Ruth Hall


Jamie said...

I made this bread because I needed to use up some eggplant and I was curious. In my oven it took 60 minutes instead of 40 and the top was still gooey. There was very little flavor to this bread. If I were to make it again I would add some spices, however, I probably won't make it again. A fun experiment.

Megan of said...

A nice recipe for extra eggplant. It took 60 minutes in my oven too. I added dried cranberries. Next time I'll use half cup more honey and add cinnamon or nutmeg.