Best 2 Eggplant Aubergine Cake Recipes

Welcome to the culinary journey of discovering the best recipe for eggplant aubergine cake! This delectable dish, often referred to as "aubergine cake" or "eggplant pie," is a delightful combination of flavors and textures. Made from tender eggplant slices, flavorful cheese, and a variety of herbs and spices, this cake offers a unique and satisfying experience for both vegetarians and meat-eaters alike. Whether you're looking for a hearty main course or a delicious side dish, this guide will help you find the perfect recipe to tantalize your taste buds and impress your dinner guests.

Here are our top 2 tried and tested recipes!

EGGPLANT (AUBERGINE) AND ZUCCHINI CAKE

Eggplant (Aubergine) and Zucchini Cake image

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

Ingredients

1 medium eggplant
2 zucchini
900 g tomatoes
1 onion
1 garlic clove, crushed
6 tablespoons olive oil
1/4 cup fresh torn basil leaves
2 tablespoons plain flour
3 eggs
3 tablespoons fresh grated parmesan cheese, plus extra to sprinkle on top
350 g mozzarella cheese

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) CAKE?!

Eggplant (Aubergine) Cake?! image

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

Ingredients

1 (18 1/4 ounce) box yellow cake mix
1 (3 ounce) box vanilla instant pudding mix (4 serving size)
4 eggs
1 cup sour cream
1/4 cup vegetable oil
2 cups grated peeled eggplants
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon clove
1/8 teaspoon salt

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.

Tips:

To ensure the smoothest texture, blend the eggplant mixture until it's completely smooth, with no lumps.
Don't overcook the eggplant, as this will make it mushy. It should be cooked until it's soft and slightly browned.
If you don't have a food processor, you can grate the eggplant by hand. Just be sure to grate it finely.
Feel free to add other vegetables to the cake batter, such as zucchini, carrots, or bell peppers.
Serve the cake warm or at room temperature. It can be enjoyed on its own or with a side of yogurt or tzatziki sauce.

Conclusion:

The eggplant cake is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover eggplant, and it's also a healthy and satisfying meal. With its simple ingredients and easy-to-follow instructions, this recipe is a great option for beginner and experienced cooks alike. So next time you're looking for a new and exciting way to enjoy eggplant, give this cake a try!