Aubergine Eggplant Cake Recipes

Steps:

• Thinly slice eggplant and zucchini lengthwise.
• Sprinkle with salt and place in colander, cover and leave for 30 minutes.
• Put tomatoes in bowl of boiling water for 40 seconds, then plunge in cold water.
• Using a sharp knife, peel off skin.
• Finely chop onion.
• In a large pan heat 2 tablespoons of oil add garlic and cook until coloured, add onion and cook gently until softened.
• Add tomatoes and sugar, bring to the boil, simmer for 30 minutes, uncovered to allowed sauce to thicken and reduce.
• Season with salt and pepper and add a few basil leaves.
• Rinse eggplant and zucchini and pat dry.
• Dip vegetables in flour and set aside.
• Whisk eggs in bowl and add parmesan cheese.
• In frying pan, heat oil.
• Dip eggplant and zucchini in egg mixture and fry until golden on both sides.
• Drain on paper towels and set aside.
• Preheat oven to 190C (375F).
• Slice mozarella cheese.
• Assemble dish by layering the ingredients in a 20cm (8 inch) springform cake tin.
• Place of third of eggplant in bottom, add half zucchini and a third of the cheese, tomato sauce and basil leaves.
• Then add a layer of eggplant, cheese, tomato sauce, basil leaves, remaining zucchini, cheese, tomato sauce, basil leaves and finally eggplant.
• Sprinkle over parmesan cheese and bake in oven 20-25 minutes until golden.

Steps:

• Preheat oven to 375°F.
• Brush eggplant slices evenly with olive oil.
• Bake for 20 minutes until golden brown and tender.
• Remove from oven, and finely dice the eggplant slices.
• In a medium bowl, combine the chopped eggplant pieces with the garlic, egg whites, parmesan, feta, breadcrumbs, basil and parsley and green onions.
• Add the salt and pepper in quantities at your discretion.
• Mix everything well and place in the refrigerator 20min to firm up.
• (Note: add this stage you may adjust the mixture by adding more breadcrumbs if it does not hold well together).
• Divide the mixture into 6-8 equal portions, and shape into a flattened ball.
• Coat with flour.
• Fry the fritters in shallow oil for 2 mins on either side, till they are golden brown.
• Serve with a salad, lemon wedges and a yoghurt sauce to dip into, if preferred.

Steps:

• Preheat oven to 350*.
• Combine all ingreients in a large mixer bowl.
• Beat at medium speed for 4 minutes.
• Pour into a greased and floured tube or bundt pan.
• Bake for 50-55 minutes or until cake pulls from side of pan (do not underbake).
• Cool 15 minutes in pan and then remove and cool completely on wire rack.
• For mellowing of flavors, cover and store overnight.
• Sprinkle with confectioners' sugar before serving, if desired.

Steps:

• Sprinkle aubergine with salt ans place in a colander. Weigh down with a heavy dish and leave for 30 minutes.
• Place the toms in a bowl and cover with boiling water for one minute. Then plunge in cold water to allow you to peel off the skins.
• Heat 2 tbsp oil in a large pan and cook the garlic until coloured. Add onion and gently cook until softened. Add tomatoes and sugar.
• Bring to boil and simmer for 40 minutes, uncovered. Season if desired and add 1/2 the basil.
• Rinse aubergine and pat dry. dredge in the flour and set aside.
• Whisk the eggs in a bowl and add the parmesan.
• Heat the remaining oil in a frying pan. Dip the aubergine in the egg mix and fry until golden on both sides. Drain and set aside.
• Heat oven to 190°C/375°F.
• In a 20cm springform tin begin arranging the dish.
• Layer of aubergines first.
• Layer of tomato sauce and basil.
• Layer of mozzarella.
• Layer of sauce and basil.
• Layer of aubergine.
• Sprinkle over more parmesan if desired and bake for 25 minutes.