Eggplant Loaf (Drob de vinete)

Eggplant Loaf (Drob de vinete)
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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 171.5
  • Total Fat: 5.7 g
  • Cholesterol: 112.8 mg
  • Sodium: 592.5 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 5.7 g
  • Protein: 7.1 g

View full nutritional breakdown of Eggplant Loaf (Drob de vinete) calories by ingredient
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Laura's mom's recipe. Laura's mom's recipe.
Number of Servings: 7


    - 1kg eggplant
    - 4 medium onions (or equivalent in scallions), chopped
    - 1 tbsp olive oil
    - 4 eggs, lightly beaten
    - 4 tbsp semolina flour
    - 1 bunch parsley, chopped
    - 1 bunch dill weed, chopped
    - 0.5 tsp salt
    - pepper to taste


Roast the eggplants (on the grill, or straight on hot coals, for best results), turning every few minutes, until the skin is charred on all sides. Place them in a bowl, cover with aluminium foil and let them sweat for abt. 10 mins. (for easy skinning). Skin the eggplants and let them drain for a few minutes, then roughly chop them.

In the meantime, in a large skillet over medium heat saute the onions with the olive oil until soft and clear.

Beat the eggs with the salt, pepper, semolina flour, parsley and dill weed. Add the sauteed onions and the eggplant and mix well.

Preheat oven to 180 C (350 F). Butter and flour a loaf pan. Pour the loaf mixture in the pan and bake for about 30 mins (or until the toothpick test comes out clean). Let cool completely before removing from the pan.

Serving Size: Makes 7 large slices (10x4x4 cm)

Number of Servings: 7

Recipe submitted by SparkPeople user A_YELLOWPENGUIN.


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