Eggplant snack cake recipe. Eggplant Snack Cake

If you like to surprise your guests with original and beautiful dishes, then step by step recipe: you will need it. This wonderful appetizer looks very impressive on the festive table and always attracts the attention of guests, despite the fact that a cottage cheese and vegetable cake is prepared from simple and inexpensive products. Excellent taste, appetizing aroma and wonderful appearance allow the dish to be a decoration of any festive feast.

Cooking time: 80 minutes

To prepare a vegetable cake, we need:

• eggplant - 2 pcs.;
• tomatoes - 3 pcs.;
• low-fat cottage cheese- 250 g;
• parsley and dill - 1 bunch;
• mayonnaise - 100 g;
• walnuts - 7-8 pieces;
• garlic - 3-4 cloves;
• black pepper and salt to taste.

Cooking Eggplant Cake with Tomatoes: Recipe

Prepare all the ingredients for the dish. Wash and dry vegetables and herbs.

Cut two medium young eggplants into slices 5 mm thick. Place in a bowl and sprinkle generously with salt. Leave for 20-30 minutes. Salt should draw out the bitterness from vegetables, then they will be more tender and tastier.

While the aubergines are sweating under the salt blanket, make the cheesecake for your cake. We take low-fat cottage cheese, it should be absolutely fresh, without foreign odors and excess acid. Finely chop the juicy, fresh parsley and dill and add to the curd. Peel a few cloves of garlic, crush and also send to a bowl with cottage cheese and herbs. Add freshly ground black pepper and salt to taste.

All prepared ingredients curd cream mix with mayonnaise. I do this with a fork, mashing the cottage cheese until smooth. I like a certain graininess of the filling, if you want your cream to be whiter silky and tender, you can beat curd mass blender. If you do not use mayonnaise or your guests are on a diet, replace the fatty sauce with natural yogurt. It is checked that the taste of the finished dish practically does not suffer.

Cream for the cake is ready, back to our eggplants. Rinse the vegetables well cold water to wash off all the salt. Squeeze out excess liquid from them. Pour some into the pan vegetable oil and fry. It is very convenient to do this on a grill pan, which can be lightly greased with oil. Then the eggplant will draw it in less and you won’t have to lay out the circles on paper towels to get rid of excess fat.

Tomatoes for this dish should be ripe, but not very juicy. Otherwise, the cake will quickly “float”. When tomatoes of the appropriate varieties are used, the eggplant cake does not lose its attractiveness and excellent taste the next day. Tomatoes should be cut into slices 3-5 mm thick, no more.

When all the components of the cake are prepared, assemble it, alternating eggplant and tomato layers, generously spreading them with cottage cheese and garlic filling. If you are making small portioned cakes, then it will be convenient to use a salad dressing ring if this is a big cake then take a detachable baking dish.

Nuclei walnuts dry in the oven, chop in a blender and sprinkle with eggplant cake. Cover the dish cling film and refrigerate for an hour. All layers need to be soaked.

You can cook delicious snack cake, which can be safely served on the festive table. After cooking, the cake needs a little time to soak, after which it is perfectly cut into portions.

Ingredients

To prepare eggplant cake, we need:

tomatoes - 5-6 pcs.;

Bulgarian pepper - 2 pcs.;

garlic - 3 cloves;

hard cheese - 250 g;

mayonnaise - to taste;

greens - for decoration;

salt pepper.

Cooking steps

Cut into cubes bell pepper and tomatoes, grate hard cheese. Set aside some of the cheese to sprinkle on top, and mix the rest of the cheese with the tomatoes and peppers. Squeeze the garlic into the vegetable mass and add mayonnaise. Salt and pepper.

Lay pancakes on a plate with an overlap, put a third of the filling on top and smooth. Cover with a layer of pancakes also overlap. I did 3 layers, but you can do as you wish.

Lubricate the top layer with mayonnaise and sprinkle with hard cheese. Then decorate the eggplant cake as desired.

Let the cake soak for 1 hour in the refrigerator, then you can cut it. This is how the eggplant snack cake looks like in a section.

Bon appetit!

• Eggplant and zucchini (in equal number) is the total weight of 1 kg;
• chicken egg, medium size - 2 pieces;
• seasoning (hops-suneli, pepper), salt - to taste;
• flour - 170 gr. +/- 60;
• cheese - at least 200 gr., the more it is, the tastier the dish;
• greens - dill is better, but parsley is also possible;
• onion ( large head) - 2 pcs.;
• mayonnaise.

Cooking process:

Filling

Rub the cheese, add finely chopped greens to it. Mix. It is most convenient to mix them with 2 forks.

Chop half of the prepared onion (1 head), fry. Fry the onion until it is browned.

Preparation of vegetable cake layers

Scroll vegetables through a meat grinder: eggplant, remaining onions, zucchini.

Add eggs. Salt and add a little seasoning. You can take the most common seasoning, for example, suneli hops.

Pour in all the flour.

Mix vegetables with flour until smooth.

Spread the vegetable mass with a spoon in portions, on a greased crepe maker or a regular frying pan. Slightly level, the thickness of the dough at the bottom should not be more than 0.5 cm.

Pancakes need to be fried on both sides, over high heat.

Important! In order for the pancake to turn over well and be removed from the pan, do not rush to turn it over as soon as it is slightly browned. The pancake should be well fried, until a light brown, fried crust forms.

Immediately after the first pancake is completely ready, you should remove it from the pan and put it on a dish, which will subsequently be served at the table. Lubricate the surface of the eggplant pancake with mayonnaise and sprinkle with fried onions.

Put grated cheese with herbs on top of the onion. Then the next pancake is laid out, then the filling, and so on layer by layer, until vegetable pancakes won't end. Top everything with another layer of filling.

You can serve the eggplant and zucchini cake as soon as it has cooled, or leave it the next day, in which case you need to keep it in the refrigerator.

Bon appetit!

Eggplant cake - recipe with photo:

To prepare an eggplant cake, take medium-sized young eggplants, preferably without old and ripened seeds, so that it is convenient to grate the elastic pulp. The number of eggplants depends on how large in diameter or height you want the cake to end up. For a medium cake for five layers, you can take three to five medium or large eggplants. They must be peeled from the upper dark skin. If your eggplants are bitter, you need to additionally sprinkle them with salt and leave them in such a way that you get rid of the unpleasant aftertaste with the released juice.

Grate the peeled eggplants on a fine (!) grater. Pay attention - it's fine grater, otherwise large pieces may not be baked in the pan during the baking of the cake layers.

We drive eggs into the eggplant mass, add pepper and salt to taste (if the eggplants were not soaked at the beginning), add the flour. For one medium eggplant, you need about 1 tbsp. flour, so increase the proportion of flour depending on how many eggplants you took to make the cake.

We mix the eggplant mass and add seasoning for vegetable dishes or a single spice, for example, suneli hops will perfectly complement the eggplant, this will make our dish look like Georgian eggplant.

In a well-heated pan, we begin to bake eggplant pancakes: spread 3-4 tablespoons each. eggplant mixture, level, bake well on one side. At the same time, we immediately observe the “dough”, if necessary, add a little more flour to the main eggplant mass so that the cakes set well and give us the opportunity to turn them over with ease to the second side for frying. As soon as the cake is browned on one and the other side, we reduce the fire a little and let the pancake bake inside. Eggplant cake layers must be fully cooked, as this is the only heat treatment in the recipe.

We put ready eggplant pancakes-cakes in a plate and let them cool.

In the meantime, we are preparing a “cream” for smearing the eggplant cake: chop the greens, skip a clove or two of garlic into the mayonnaise.

Let's prepare the ingredients for decorating the eggplant cake: evenly cut the tomatoes into rings, chop the nuts in a blender bowl, three cheese on the smallest grater.

We begin to collect an eggplant cake with tomatoes and cheese. We shift the first cake to a dish for serving, grease it, without excess, with garlic-mayonnaise “cream”.

Sprinkle with nuts, cheese, herbs.

Arrange tomato slices around.

Lubricate the following cakes and shift with chopped ingredients in the same way. Upon completion - grease everything with mayonnaise, including the sides.

Sprinkle the sides of the eggplant cake with nuts.

We decorate the top with cheese, tomatoes, beautiful and fresh sprigs of greenery.

Amazing eggplant cake is ready!

The main thing is not to confuse and not to leave this "cake" for tea, for dessert ...

This eggplant snack cake can decorate any holiday table!

Do you think that only sweets and fruits are suitable for cakes? The fantasy of culinary specialists has stepped far ahead. In the article you will find several delicious recipes eggplant cake.

How to serve on the table

Unlike sweet, which is served as a dessert, their eggplant cake is served on the table as cold appetizer. The recipes are simple, products can be found in any kitchen, and taste qualities no one will be left indifferent. Consider how to cook an eggplant cake with tomatoes and cheese, as well as zucchini.

Recipe 1

Let's make an eggplant cake with tomatoes. This recipe can be prepared for those who are not afraid to get better, as it is very high in calories due to a large number mayonnaise. You will need:

• Large eggplant - 3 pieces.
• Eggs - 2 pieces.
• Flour - 2 tbsp. spoons.
• Salt, ground black pepper and spices of your choice.
• Sunflower oil.

• Mayonnaise - 6 tbsp. spoons.
• A clove of garlic.
• Any greens of your choice.

For stuffing:

• Tomatoes - 3 pieces.
• 200 grams of any hard cheese, but if it is not there, you can replace it with melted one.
• Greenery.

To decorate the eggplant cake:

• greenery;
• tomatoes.

The process of making eggplant cake:

• Rinse eggplant under water, peel and cut into large pieces.
• Salt and season with spices to taste.
• Add eggs and flour to the mashed eggplant, mix the ingredients thoroughly with each other until the mass is completely homogeneous.
• Send the resulting dough to a preheated and oiled frying pan, but not immediately, but gradually, 2-3 tablespoons each, distributing it evenly over the area.
• When the resulting pancake is fried, it must be turned over and fried on the other side.
• Repeat frying for all pancakes.
• It's time for vegetables. Cut the tomatoes into cubes, for small tomatoes you can get by with rings. Grate the cheese on a medium grater.
• Finely chop the greens.
• put mayonnaise in a separate cup and add garlic to it.
• Now we need to assemble the cake.
• We place the first pancake on a plate, grease mayonnaise sauce, sprinkle with grated cheese.
• Lay a layer of tomatoes on top.
• Repeat the cycle with all pancakes.
• the topmost of all, smeared with a little sauce, sprinkled with herbs and cheese for decoration.
• It is better to leave the appetizer in the refrigerator, so it will be saturated with sauce, the taste will turn out to be more saturated.

eggplant recipe in the oven

eggplant cake recipe of blue color. It can be safely called deetic: it does not contain mayonnaise and excess oil, it will not harm the figure at all. Required Products To make eggplant cake:

• 3 eggplants.
• 5 tomatoes.
• 3 cloves of garlic.
• 250 grams of hard cheese.
• Greens according to preference.
• Salt to taste.
• Sunflower oil for frying vegetables.

Cooking eggplant cake in the oven:

• Eggplants are well washed under water, cut into rings.
• They need to be salted and removed for half an hour in a separate bowl.
• Drain the water, fry the rings until golden color from two sides.
• Place the rings in a colander to drain the vegetable oil.
• Cut the tomatoes into rings.
• Grate the cheese with a medium grater and crush the garlic.
• Chop up the greens.
• Prepare a baking dish. Cover it with foil so that the edges hang down just enough.
• Put a layer of tomato on the bottom of the mold, salt, add greens, cheese and garlic.
• Now lay out the eggplant in layers as well.
• Lay out the layers in order, adding a little salt.
• Wrap the top with foil properly.
• Put the mold in an oven preheated to 180 degrees, bake for about an hour.
• Carefully remove the mold, place the cake on a plate and leave to cool.

Eggplant cake recipe with walnuts and cottage cheese

The dish will turn out tender and especially fragrant. To prepare this version of a cold appetizer, you will need:

• 2 eggplants;
• 3 medium tomatoes;
• 250 grams of low-fat cottage cheese;
• a bunch of greens to taste;
• ground black pepper, salt;
• 4 garlic cloves;
• 8 walnuts;
• 100 grams of mayonnaise.

Cooking:

• Rinse all vegetables under water and pat dry.
• Cut the eggplant into rings (it is better to use young ones), salt well and leave for half an hour. This will add flavor to the dish, and the eggplant will turn out soft.
• Preparing the cream: the cottage cheese should be very fresh without odors and acid. We spread it on a plate, then add the chopped greens.
• Add crushed garlic, spices and salt to taste to the cottage cheese and herbs in a cup.
• Add mayonnaise and mix until smooth (you can use a blender).
• Take the eggplant and rinse well under water to remove the salt, squeeze out the excess water.
• Fry the rings in a frying pan.
• Cut the tomatoes into rings.
• Assemble the cake: lay out the eggplant, then coat with sauce and lay out a layer of tomato until the ingredients run out.
• Sprinkle the cake with chopped walnuts.
• Cover the dish with cling film and put in the refrigerator for an hour.
• You can be creative and decorate the cake. It can be, for example, a rosette made from tomatoes.

Eggplant cake with zucchini

Another variety vegetable dish- zucchini and eggplant cake. Ingredients:

1. Zucchini - 2 pcs.
2. Eggplant - 2 pcs.
3. 2 eggs.
4. Tomato.
5. Greenery.
6. A glass of flour.
7. Salt to taste.
8. Tomato.
9. 1 sweet bell pepper.

Cooking:

• Wash and peel eggplant and zucchini.
• Grate them on a coarse grater.
• Mix together and leave for half an hour.
• Drain the juice, add the cooked flour and 2 eggs to the vegetables.
• Heat the pan and put the dough, forming a pancake (cake).
• Fry pancakes on each side.
• Add greens, pepper, crushed garlic to mayonnaise.
• Cut the tomato into rings.
• Grease each of the resulting pancakes garlic sauce, put tomatoes on top.
• To sprinkle ready meal greenery as a decoration.
• Ready.

Eggplant cake with pumpkin

The original eggplant cake recipe. Required:

• 3 eggplants.
• Pumpkin - 250 grams.
• 3 boiled eggs.
• 2 cloves of garlic.
• A pack of melted cheese.
• Mayonnaise, salt, spices to taste.
• 50 ml soy sauce.
• Dill branch.
• Tomato for decoration.

Cooking:

• Rinse the eggplant, fry the ends, cut into slices.
• Dissolve the salt in a deep bowl and lower the chopped vegetables into it, leave the eggplant in this water for about 10 minutes.
• Get 'em wet paper towels and fry in a pan.
• Cut pumpkin into strips.
• Sauté the pumpkin until golden brown.
• Add garlic and soy sauce to skillet.
• Stir the pumpkin, evaporating the liquid.
• Transfer the pumpkin to a bowl.
• Grate the eggs.
• Put the eggplants on a plate in a circle, the edges should hang down.
• In the middle of the plate will be the core of the cake, you need to grate the cheese into it.
• Put the pumpkin on top, and grated eggs on it.
• The final layer will be eggplant, laying out, they need to be pressed down with your hand.
• Leave in the refrigerator for 2 hours cake easy cargo.
• The dish can be decorated with vegetable strips of pumpkin and tomato, and spread the dill around the cake.

Conclusion

We hope that the eggplant cake you have chosen can become worthy decoration table, will delight guests and will be included in the piggy bank of loved ones and simple recipes delicious meals. Bon appetit!