EGGPLANT (AUBERGINE) CAKE?!
A new use for extra eggplant...a cake that starts out with cake mix, pudding mix and yes...EGGPLANT!
Provided by Karen..
Categories Breads
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 10
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.
MEDITERRANEAN EGGPLANT (AUBERGINE) CAKES
A lovely vegetarian appetizer. I always sweat my eggplants before making this, to remove the bitter juices. I find it has a better flavor that way.
Provided by eatrealfood
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
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.
OVEN FRIED EGGPLANT (AUBERGINE)
This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.
Provided by James Craig
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 2 ingredients, stir well.
- Spread evenly over both sides of eggplant slices.
- Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
- Place eggplant on a baking sheet coated with cooking spray.
- Bake@ 425 degrees for 12 minutes.
- Turn eggplant over; and bake an additional 12 minutes or until golden.
EGGPLANT (AUBERGINE) CASSEROLE
I sometimes add about 1/2 teaspoon or more of Old Bay Seasoning to this recipe to make it taste like mock oyster pie.
Provided by jp mims
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook eggplant in small amount of water until tender.
- Drain and mash.
- Combine all ingredients, reserving 1/2 cup each of the cheese and crackers and a small amount of the margarine.
- Pour into a 9x13 greased baking dish.
- Top with the reserved cheese, crackers and small amount of melted margarine.
- Bake at 325° to 350° for 25 to 30 minutes.
Nutrition Facts : Calories 325.7, Fat 24.2, SaturatedFat 8.5, Cholesterol 134.4, Sodium 754.8, Carbohydrate 16, Fiber 2.8, Sugar 2, Protein 12
EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by KJ1036
Categories Cheese
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C.
- Heat oil in saucepan.
- Sauté eggplant and onion until soft.
- Remove saucepan from heat and stir through margarine until melted.
- Add remainder of ingredients, and combine well.
- Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.
EGGPLANT (AUBERGINE) AND ZUCCHINI CAKE
One of my personal favourites. Recipe description may appear long, but is really very easy. A bought tomato sauce can be used if preferred. Reheats well.
Provided by Sueie
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
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.
EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by karen
Categories Cheese
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Peel eggplant and cut into large chunks.
- Boil in salted water for about 10 minutes or until soft.
- Drain eggplant in collander, then return to pot and mash.
- Add all other ingredients except 1/2 cup of the cheese.
- Spray a casserole dish with cooking spray and pour eggplant mixture into dish.
- Sprinkle remaining cheese on top.
- Bake for 45 minutes.
More about "eggplant aubergine cake recipes"
EGGPLANT CAKE RECIPE - CAKEWHIZ
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5/5 (1)Total Time 1 hr 10 minsCategory Cake, DessertCalories 3425 per serving
- Add flour, eggplant, milk, cinnamon powder, vanilla extract, baking soda and baking powder. Mix everything.
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From addsomeveg.com
5/5 (3)Estimated Reading Time 5 minsServings 8-12Total Time 1 hr 15 mins
- Preheat the oven to 180C/350F/gas 4. Lightly grease and line an 8” (20cm) cake tin. Meanwhile, wash the aubergines, chop roughly into small cubes (no need to peel) and steam until soft (about 20 minutes). Strain through a sieve, pressing down lightly to get rid of any excess water, then add to a food processor and blitz until pureed and smooth. Add the chopped chocolate and place the lid on the blender but don’t turn it on - just leave it to melt the chocolate for a few minutes.
- When the chocolate is melted, pulse to combine, then add the remaining ingredients and blitz until smooth. Pour into the prepared cake tin and bake for 30-40 minutes, or until a skewer inserted into the centre of the cake is coming out just clean (if you want it even gooier, take it out when there are still a few crumbs sticking; if you want it more cakey, wait until the skewer is clearly coming out clean). Allow to cool before serving with crème fraîche or thick Greek yogurt and a handful of berries or sliced stonefruit, if you like.
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