Savory Eggplant and Tomato Muffin
Snacks • Mediterranean
Description
If you don't have cherry tomatoes on hand, no worries; you can use a regular firm tomato, remove the seeds and liquid (but not the skin), and dice it. Instead of a whole loaf, you can bake muffins, reducing the baking time by 10 minutes. Slices of this loaf that are not eaten the same day can be dried in the oven and served as croutons with vegetable soup or topped with cheese and baked under the broiler.
Ingredients
- Eggplant 1 piece
- Cherry Tomatoes 10 pieces
- Olive Oil 8 tablespoons
- Egg 2 pieces
- Wheat Flour 5 oz
- Baking Powder 1 teaspoon
- Dried Oregano a pinch
- Salt a pinch
Step-by-Step Guide
Step 1
Slice the eggplant into 0.5 cm thick slices, sprinkle with salt, and let sit for 20 minutes to remove excess moisture and possible bitterness. Then rinse off the salt and squeeze the eggplant.
Step 2
Heat half of the oil in a skillet and fry the eggplant slices on both sides until golden brown, about 5 minutes. Drain on paper towels and cut into thin strips.
Step 3
Beat the eggs with salt, a pinch of oregano, and the remaining oil. Mix the flour with the baking powder and sift it into the egg mixture. Cut the tomatoes in half and remove the seeds.
Step 4
Grease a small loaf pan with oil. Combine the batter with the vegetables and fill the pan 2/3 full. If the batter is too thick, you can add 1–2 tablespoons of water or milk. Sprinkle oregano on top and bake at 180°C for 30–35 minutes.
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