Snack cake with eggplant and tomatoes
6 servings
90 minutes
Savory muffin with eggplants and tomatoes is a refined dish of Mediterranean cuisine, combining the tender texture of eggplants with the refreshing tartness of cherry tomatoes. Eggplants, pre-treated to remove bitterness, add softness and rich flavor to the bake, while oregano adds aromatic Mediterranean charm. This muffin is perfect as a light snack or an original addition to lunch. It can be served warm, enjoying the crispy crust, or chilled to reveal the depth of flavor nuances. The simplicity of preparation makes it accessible even for beginners, and the combination of healthy ingredients makes it an excellent choice for those seeking a healthy alternative to traditional baking.
1
Slice the eggplant into 0.5 cm thick pieces, sprinkle with salt and let sit for 20 minutes to remove excess moisture and possible bitterness. Then rinse off the salt and squeeze the eggplants.
- Eggplants: 1 piece
- Salt: pinch
2
Heat half of the oil in a pan and fry the eggplant slices on both sides until golden brown, about 5 minutes. Drain on paper towels and cut into thin strips.
- Olive oil: 8 tablespoons
- Eggplants: 1 piece
3
Beat the eggs with salt, a pinch of oregano, and the remaining butter. Mix the flour with the baking powder and sift it into the egg mixture. Cut the tomatoes in half and remove the seeds.
- Chicken egg: 2 pieces
- Salt: pinch
- Dried oregano: pinch
- Olive oil: 8 tablespoons
- Wheat flour: 130 g
- Baking powder: 1 teaspoon
- Cherry tomatoes: 10 pieces
4
Grease a small cake mold with butter. Mix the batter with vegetables and fill the mold 2/3 full. If the batter is too thick, you can add 1-2 tablespoons of water or milk. Sprinkle oregano on top and bake at 180°C for 30-35 minutes.
- Olive oil: 8 tablespoons
- Dried oregano: pinch