This savory veggie cake is quick, great for groups and a creative way to use up leftover rice. Eggplant, mushrooms, tomatoes and zucchini are seasoned with lemon pepper and parsley, tossed with rice and Cannellini beans and topped with corn chip crumbs. This recipe comes to us from Chaya of My Sweet and Savory.
For the eggplant zucchini bean loaf:
- 1 medium eggplant, peeled and cut into thick slices
1 medium onion, cut in wedges
3 button mushrooms
1 medium zucchini, peeled and cut into chunks
½ large tomato, in quarters
8 grape tomatoes
1 tablespoon oil
salt and pepper to taste
1 clove garlic
- 1 teaspoon dried parsley
1 cup rice, cooked
1 cup dry Cannellini* beans, cooked
- 1 cup canned Cannellini* beans, drained
For the corn chip topping:
- 1 cup corn chips
- ¼ teaspoon garlic powder
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon chives
*also referred to as white kidney beans.
To make the eggplant zucchini bean loaf:
Preheat oven to 350 degrees F. Prepare a casserole dish with a light coating of cooking spray or oil.
Place eggplant, onion, mushrooms, zucchini, tomato quarters and grape tomatoes in large food processor. Process at medium speed until the mixture has reached the consistency of rice.
Place the processed veggies in a large bowl and add the beans and rice. Mix well.
Add the eggs and oil to the veggie bean mixture. Mix well and place in the prepared casserole dish.
Place the chips into a food processor with the garlic powder, basil, oregano and chives. Pulse a few times until chips are crumbled, but not yet a powder.
Sprinkle chip spice mix over the top of the eggplant zucchini bean loaf.
Bake for 40 minutes, or until chip topping is golden brown.