Aubergine (Eggplant) Cake

May 09, 2023May 9, 20230 4
A savory Aubergine (Eggplant) Cake that will amaze your taste buds
in Main

Prep

20 min

Cook

40 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 medium aubergine , thinly sliced
900 g ripe tomatoes
6 tablespoons olive oil
1 garlic clove , crushed
1 onion , chopped
1 teaspoon sugar
1/4 cup fresh basil , torn
2 tablespoons strong white flour
4 eggs
3 tablespoons parmesan cheese , plus extra
parmesan cheese , for serving
350 g mozzarella cheese , sliced

Nutrision Information

Servings Per Recipe
6
Calories
382
Sugar
8g
Fat
27g
Aubergine (Eggplant) Cake is a classic Italian dish that's enjoyed all around the world. It's typically served as a main course, but it can also be a side dish or an appetizer. This savory dish is perfect for those who want to eat healthy without sacrificing flavor. Aubergine (Eggplant) Cake is easy to make and is a great way to use up leftover vegetables in your fridge. It's also a fun way to incorporate more vegetables into your diet. This recipe yields a dish that is rich, flavorful, and impressive to serve at any dinner party.

Instructions

1.Preheat the oven to 200°C (400°F).
2.Brush the aubergine slices with 2 tablespoons of olive oil and place them on a baking sheet. Bake for 10 minutes, turning halfway through.
3.In a saucepan, heat the remaining olive oil over medium heat. Add the garlic and onion, and cook until the onion is soft and translucent. Add the tomatoes, sugar, and basil, and cook for 10 minutes.
4.Add the flour to the tomato sauce and stir well. Remove from heat.
5.In a bowl, beat the eggs and parmesan cheese together. Add the tomato sauce and mix well.
6.Grease a cake tin with olive oil and place half the aubergine slices at the bottom. Add a layer of mozzarella cheese, then another layer of aubergine slices.
7.Pour the egg mixture over the aubergine slices and top with the remaining mozzarella cheese and parmesan cheese.
8.Bake for 25-30 minutes, until the top is golden brown. Let the cake cool for 10 minutes before slicing and serving.

PROS

Aubergine (Eggplant) Cake is a vegetarian option that’s rich in flavor and nutrients.
This savory dish is packed with antioxidants and fiber which promotes healthy digestion.

One of the best things about this dish is that it’s versatile and can be eaten at any time of the day.

CONS

Aubergine (Eggplant) Cake can be high in fat and calories depending on the amount of cheese and olive oil used.
It is recommended to use low-fat cheese and to watch your serving size.

HEALTH & BENEFITS

Aubergine (Eggplant) Cake is loaded with nutrients. Aubergine is a great source of fiber, vitamin C, and potassium. Tomatoes are rich in antioxidants, and they have been shown to reduce the risk of heart disease, cancer, and Type 2 diabetes.

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