Zucchini isn’t the only summer squash that can shine in a quick bread. Here, we grill a whole eggplant until perfectly charred, then scoop out the smoky flavored flesh and whisk it into a batter. The eggplant helps to keep the bread incredibly moist and allows for less fat to be used without losing any of the flavor. Chopped, salted pistachios sprinkled on top of a sweet honey glaze add just the right amount of crunch.
| Level: | Easy |
| Total: | 2 hr 50 min |
| Active: | 50 min |
| Yield: | 8 to 10 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 469 |
| Total Fat | 26 g |
| Saturated Fat | 5 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 4 g |
| Sugar | 33 g |
| Protein | 7 g |
| Cholesterol | 49 mg |
| Sodium | 291 mg |
Reviews
Great way to utilize the abundance of Eggplant I grew this year. Very moist and I dare anyone to tell that eggplant was used in this recipe. Delicious and different!
I haven’t even added the glaze and it was wonderful!!! I did make some subs/added some items…I didn’t have pistachios so I used pecans; I added a 1/3 c sour cream, used 3/4 cup brown sugar instead of 1/2, and added 1/2 c. coconut. Absolutely delicious!!! Thank you for the recipe.
I ran across this bread while looking for zucchini bread recipes and thought it looked and sounded so different. It only had one review but I gave it a shot and people raved! My dad brought a piece to his friends and his wife texted me asking me for the recipe. It is definitely a “dessert” bread, fairly sweet but SOOOO moist. Highly recommend.
This was so yummy! And the presentation is great. My new favorite way to eat eggplants.