Eggplant Loaf

1 lb eggplant
3 eggs
2 ½ oz breadcrumbs
1 ½ oz grated cheese
2 tb freshly chopped basil
3 oz olive oil
2 garlic cloves; crushed
1 tb soy sauce
2 tb parsley, chopped
1 salt and pepper

Most vegetable 'loaves' take an eternity to make, but this one is the exception. Everything goes into the blender, and it is made in next to no time. The result is outstandingly good, a loaf that is delicious hot, warm or cold. You can also make it using mushrooms instead of the eggplant, and the result is also memorable. Cut the eggplant into pieces and mince in the blender. Put into a bowl. Whiz all the rest of the ingredients in the blender and fold in the minced eggplant. Bake in a greased loaf tin (500 g or 1 lb) at 400 degrees F 20 minutes, then at 350 degrees F for a further 15 minutes or until a knife comes out clean from the centre. Cover with a cloth for 10 minutes, and turn out of tin.