Ingredients
- . > (American / Metric measures) <
- . 3 tbsp. (45ml) each of olive oil and vegetable oil (grape seed preferred)
- . 1 large 'Spanish' or 'Vidalia' onion (chopped)
- . 1 large red bell pepper (chopped)
- . 1 large 'Black Beauty' eggplant (cubed)
- . 1/2 tsp. (2.5ml) each sea salt and garlic powder
- . 1/2 tsp. (2.5ml) each of dried herbs: basil, oregano, sage, tarragon
- . 6 large eggs
- . 2 tsp. (10ml) 'fleur d'ail' or 1 crushed garlic clove
- . 1 cup (180gr) packed Parmesan * cheese (grated)
- . 1/4 cup (40gr) roasted almonds (crushed)
- . * For this recipe, I used a milder and smooth tasting parmesan made from Buffalo milk named: Buffalo Parmesan from Sovrano.
- Parmegianno can also be used.
Description
A Superbly Turned Out Rustic Vegetable Loaf Born Out Of Forgetfulness! I Had Actually Forgotten That The Original Recipe Had Crushed Italian Tomatoes In It. This Is Where The…
Cook Eat Share
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter