Week Two Winner: Eggplant Banana Bread

Week Two of the crazy vegetable adventure is complete! See all the cool veggies from the week here.


The winner this week is: Eggplant Banana Bread!

What can I say? I love bread. That by itself would be enough to make it a winner, but this had banana, chocolate chips, and walnuts. It was basically a dessert bread. How can it lose?

I followed this recipe, and eye-balled the amount of goodies (can you really ever have too many chocolate chips?) It probably could have baked 5-10 minutes longer, but it was so delicious!


Runner-up: Eggplant Pepperoni Pizza Bites

I was inspired by this recipe, and since I already had some pizza sauce hanging around, it was pretty easy.

8 slices of homemade bread
1 eggplant thinly sliced
16 pepperoni slices (2 for each piece of bread, in my case)
1 cup shredded cheese (I used Munster; it melts so nicely)
1/4 cup pizza sauce

Lightly saute the eggplant slices. Lay the bread out and spread the sauce. Add the eggplant and pepperoni, sprinkle the cheese. Heat the oven to 400 degrees and pop in for 15 minutes.


Honorable Mention: Black bean soup with Roselle leaves

This one I concocted myself, as I tried to figure out something to do with the sour-tasting Roselle leaves. I used two cups of chopped leaves, and still had half the bunch left, but I at least feel better for making an effort.

1 (16 oz) bag of dry black beans
3 cubes of beef buillion
6 cups water
2 cups chopped roselle leaves
6 cloves chopped garlic
bacon bits and parmesan cheese to taste (a lot, in my case)

In a large pot, soak the beans (I soak anywhere from 6 hours to overnight). Dump the water and rinse them. Add the 6 cups of water and buillion cubes. Heat uncovered until they start to boil, turn down to a simmer and cover.

I added the roselle leaves and garlic just before I covered it, and then scooped half of the roselle out after 30 minutes. I wasn’t really sure what I was doing, so maybe I could have left it all in. The bits I couldn’t get out seemed to taste just fine.

Cook for about 1.5-2.5 hours, depending on how tender you want the beans. Serve. Add bacon bits and parmesan.


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