Eggplant Cake
4 servings
60 minutes
Eggplant cake is an exquisite dish of Greek cuisine, combining the tenderness of baked eggplants with the rich flavor of cream and eggs. Greeks have long used eggplants in their cooking, turning them into aromatic casseroles and pies. This recipe is a celebration of textures and aromas: the softness of stewed vegetables is complemented by a light creamy note, while the golden baked crust gives the dish an appetizing appearance. It can be served as a standalone dish or as a side to meat, pairing excellently with light white wines and fresh herbs. Its delicate consistency and rich flavor make eggplant cake an ideal choice for a cozy family dinner or festive gathering.
1
Wash one eggplant, slice it thinly, salt it, and let it sit for 15 minutes. Then rinse it, dry it with a towel, and fry it in olive oil.
- Eggplant: 2 pieces
- Salt: to taste
- Olive oil: 2 tablespoons
2
Wash the second eggplant, peel it and cut it into cubes. Fry it in another pan with olive oil and add salt.
- Eggplant: 2 pieces
- Salt: to taste
- Olive oil: 2 tablespoons
3
Blanch the tomato, peel it, dice it, and add it to the eggplants. Stew everything for 2-3 minutes.
- Tomatoes: 1 piece
4
Whisk the eggs well with a mixer. Add cream and continue whisking for another 3 minutes.
- Chicken egg: 2 pieces
- Single cream 10% fat: 40 ml
5
Place the eggplant slices in a baking dish. Pour in some egg mixture. Top with eggplants and tomatoes, then pour all with the egg mixture again.
- Eggplant: 2 pieces
- Chicken egg: 2 pieces
- Tomatoes: 1 piece
6
Fold the edges of the eggplants towards the center. Bake for 30-40 minutes in a preheated oven at 170 degrees.
- Eggplant: 2 pieces
