Vegetable loaf

Vegetable loaf – an easy, healthy, and delicious recipe

In search of a dish that impresses with its taste while being healthy, the vegetable loaf is the perfect choice. This recipe, adapted by me to achieve an extraordinary result, combines the flavor of fresh vegetables with the aromas of herbs, creating a dish that will delight the whole family. I have no idea why, but in the past, I tried a similar recipe that left me disappointed; however, after a few adjustments, I managed to create a vegetable loaf that is both tasty and easy to prepare.

Preparation and baking time
- Preparation time: 20 minutes
- Baking time: 40 minutes
- Total time: 1 hour
- Number of servings: 6

Ingredients
- 2 large eggplants (or 3 smaller ones)
- 300 g fresh Champignon mushrooms
- 1 zucchini
- 1 bunch of fresh dill
- 1 bunch of fresh parsley
- 4 green onions
- 4 green garlic stalks
- 6 tablespoons of semolina
- 5 eggs (4 for the mixture and 1 for the glaze)
- 2 teaspoons of olive oil
- Salt and pepper to taste

Brief history
The vegetable loaf is a versatile dish, popular in many cultures, where it is appreciated for its versatility. It is usually served warm or cold, making it perfect for festive meals or a light dinner. In my version, I chose to skip canned mushrooms and large amounts of dill and parsley, bringing a harmonious balance of flavors.

Step-by-step instructions

Step 1: Preparing the vegetables
1. Boil the water: In a large pot, bring 2 liters of water to a boil, adding a pinch of salt.
2. Wash and chop the vegetables: Wash the eggplants, zucchini, and mushrooms well. Cut the eggplants into large cubes and the zucchini and mushrooms into small pieces, about the size of a corn kernel. This will help ensure even cooking and a pleasant texture.

Step 2: Blanching the eggplant
3. Blanch the eggplants: When the water has started boiling, add the chopped eggplants and let them boil for about 3-4 minutes. This step is essential to remove the bitterness of the eggplant.
4. Drain the eggplants: After blanching, place the eggplants in a sieve and let them drain. Once they have completely cooled, squeeze them well to remove any excess water. This is a crucial step! If the eggplants remain wet, the loaf will not bake evenly and will have an unpleasant texture.

Step 3: Mixing the loaf
5. Prepare the vegetable mixture: In a large bowl, combine all the chopped vegetables (eggplants, zucchini, mushrooms), finely chopped dill and parsley, green onions, and garlic. Make sure the vegetables are well mixed.
6. Add the semolina: Sprinkle the semolina over the vegetable mixture and mix well.
7. Incorporate the eggs: Beat the 4 eggs in a separate bowl and add them to the vegetable mixture. Season with salt and pepper to taste.

Step 4: Baking the loaf
8. Prepare the baking pan: If using a silicone pan, there is no need to grease it. If using a metal pan, grease it with olive oil and dust it with a little semolina to prevent sticking.
9. Pour the mixture: Pour the vegetable and egg mixture into the prepared pan, leveling it with a spatula.
10. Glaze: Beat the remaining egg and pour it evenly over the surface of the loaf. Drizzle with a little olive oil to give it a golden crust.
11. Bake: Place the pan in the preheated oven at 180°C and bake for about 40 minutes. Check occasionally to ensure the loaf holds its shape and bakes evenly.

Step 5: Serving
12. Cooling: Once the loaf is done, remove it from the oven and let it cool in the pan for a few minutes before transferring it to a platter.
13. Serve: This dish can be served warm or cold, sliced. It can be accompanied by a fresh salad or sour cream, bringing a contrast of textures and flavors.

Practical tips
- Adjusting the herbs: If you are not a big fan of dill or parsley, you can experiment with other herbs, such as basil or oregano, for a different flavor.
- Adding cheese: A delicious idea would be to add 100 g of feta cheese or cottage cheese to the vegetable mixture for a creamy note.
- Vegan version: For a vegan version, replace the eggs with 150 g of well-drained and mashed tofu. This will provide a similar texture but make the loaf more friendly for a vegan diet.

Nutritional benefits
This vegetable loaf is not only tasty but also healthy. With a rich content of vegetables, it offers an excellent source of vitamins and minerals, contributing to a balanced diet. Eggplants are rich in antioxidants, mushrooms provide protein and fiber, and zucchini is low in calories and high in water, making it ideal for a healthy diet.

Frequently asked questions
1. Can I use frozen vegetables? Yes, but make sure to thaw and drain them well before use.
2. How can I store the loaf? Keep the loaf in an airtight container in the refrigerator, where it can last up to 3 days.
3. Can it be frozen? Yes, the loaf can be frozen, but it is recommended to cut it into portions before freezing to facilitate thawing.

Ideal pairings
This vegetable loaf pairs perfectly with a fresh green salad or a garlic yogurt sauce. Additionally, a glass of dry white wine or a refreshing lemonade will perfectly complement the meal.

I invite you to experiment with this recipe and adapt it to your own taste, turning every meal into a celebration of flavors! Enjoy!