Eggplant Bread
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 469
- Total Fat
- 26
- Saturated Fat
- 5
- Carbohydrates
- 55
- Dietary Fiber
- 4
- Sugar
- 33
- Protein
- 7
- Cholesterol
- 49
- Sodium
- 291
- Total: 2 hr 50 min (includes cooling time)
- Active: 50 min
Ingredients
1 large eggplant (about 1 pound 9 ounces)
Nonstick cooking spray, for greasing the pan
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
2 large eggs
1 3/4 cups all-purpose flour
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups shelled, salted pistachios, roughly chopped
1/2 cup confectioners’ sugar
4 tablespoons unsalted butter, at room temperature
2 tablespoons honey
1/2 teaspoon flaky sea salt
Directions
- Prepare a grill for high heat. Pierce the eggplant a few times with a fork or knife. Place on the grill, cover, and cook the eggplant, turning every 8 to 10 minutes, until completely charred on all sides and the flesh is soft when pressed, 25 to 30 minutes. Transfer to a large bowl and cool slightly for 10 minutes.
- Preheat the oven to 325 degrees F. Spray an 8 1/2-inch-by-4 1/2-inch loaf pan with nonstick cooking spray.
- Remove the eggplant to a cutting board and squeeze gently to crack the skin so the flesh is exposed. Use a spoon to remove the flesh into a colander set over a bowl (you should have about 1 1/3 cups of flesh). Let it sit for 10 minutes to remove some of the moisture. Transfer the flesh to a large bowl. Add the vegetable oil, vanilla and eggs to the bowl and whisk until well combined.
- Whisk the flour, brown sugar, granulated sugar, baking powder, baking soda and kosher salt in a medium bowl. Add the flour mixture to the eggplant mixture and fold with a rubber spatula until everything is combined. Fold in 1 cup of the pistachios. Transfer the batter to the prepared pan. Bake until a toothpick inserted into the center comes out with just a few crumbs sticking to it, 1 hour to 1 hour 20 minutes.
- Let cool for 10 minutes on a wire rack. Flip the pan over to remove the bread and let cool completely on a wire rack, 40 to 50 minutes.
- Whisk the confectioners’ sugar, butter, honey and 1 teaspoon water in a small bowl until smooth and thick. Spread the frosting on top of the bread, then sprinkle with the remaining 1/4 cup pistachios and the flakey sea salt.