Eggplant Loaf

== Ingredients ==
* 1 pound eggplant, peeled
* salt
* 6 tablespoons olive oil
* pepper
* 3 cloves garlic, crushed
* 3 onions, chopped
* herbes de Provence
* 4 eggs
* ¼ cup sour cream 
== Directions ==
# Cut eggplant into 1½ inch cubes, sprinkle with salt and drain in a colander for 20 minutes.
# Pat dry with a paper towel.
# Heat olive oil in a heavy skillet and sauté eggplant gently, stirring constantly.
# Raise heat and cook another 5 minutes.
# Season with salt and pepper add garlic, onions and herbes de Provence.
# Mix well and simmer, uncovered, over low heat for 30 minutes.
# Heat oven to 425°F.
# Butter a loaf pan or mold.
# Beat eggs with sour cream.
# When eggplant is cooked mash with a fork.
# Add egg mixture and pour into the prepared pan.
# Place in a larger pan with at least 1 inch water (bain Marie).
# Cook for 30 minutes.
# Allow to cool.
# Refrigerate at least 3 hours before serving.
Category:Egg Recipes
Category:Eggplant Recipes
Category:Herbes de Provence Recipes
Category:Jewish Vegetarian
Category:Onion Recipes
Category:Sour cream Recipes