So, we have all heard of zucchini bread, but how about eggplant bread. This recipe is a tasty way to utilize the purple veggie.
3/4 c Honey
1/4 c Sorghum
2 Eggs
1/2 c Vegetable oil
2 c Flour, all purpose
1/2 tsp Salt
2 tsp Baking powder
1/2 tsp Ground clove
2 tsp Cinnamon
2 c Eggplant, grated (about three of our black beauty or Japanese eggplants will do)
1/2 c Raisins
1/2 c Nuts (optional)
3 Tbs Raw Sugar, for garnish (optional)
Preheat oven to 350 degrees. Whisk together the first four ingredients. Stir in the flour, salt, baking powder, clove, and cinnamon. Once blended, fold in grated eggplant, raisins, and nuts. Pour batter into greased and floured cake pan. Top with optional raw sugar. Bake for about 35 minutes, or until a toothpick inserted into the middle comes out clean. Allow to cool for at least ten minutes before turning out of pan. Enjoy!
