Eggplant and tomato cake. Recipe with photo. Eggplant cake

In the middle of summer, the eggplant season begins, which means that we will leave the usual dishes for later and start preparing a vegetable cake from zucchini, eggplant and other fresh vegetables, seasonal delicacies. Eggplant is an amazing vegetable; you can use it to prepare so many different dishes and preparations for the winter that, perhaps, it could compete with potatoes in its popularity if it could also be stored for a long time. Therefore, let's not waste time, but let's prepare an unusually tasty and amazingly bright and beautiful eggplant snack cake. Fried eggplant slices taste like dense porcini mushrooms, and the delicate consistency and spicy garlic cream gives the appetizer a piquant flavor. This vegetable cake recipe is prepared very quickly and disappears from the plate even faster. You can also prepare the salad in the form of a cake and surprise everyone with your ingenuity in serving a simple salad. Now let's see how to make a vegetable cake.

Recipe 1

Let's prepare an eggplant and tomato cake. This recipe can be prepared by those who are not afraid to gain weight, as it is very high in calories due to the large amount of mayonnaise. You will need:

• Large eggplants - 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 the filling:

• Tomatoes - 3 pieces.
• 200 grams of any hard cheese, but if you don’t have it, you can replace it with processed cheese.
• Greenery.

To decorate the eggplant cake:

• greenery;
• tomatoes.

Process for making eggplant cake:

• Rinse the eggplants under water, remove the skins and chop on a coarse grater.
• Salt and season with spices to taste.
• Add eggs and flour to the pureed eggplants, mix the ingredients thoroughly until the mass becomes completely homogeneous.
• Send the resulting dough to a preheated and oiled frying pan, but not immediately, but gradually, 2-3 spoons at a time, 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 to get busy with vegetables. Cut the tomatoes into cubes; for small tomatoes you can use rings. Grate the cheese on a medium grater.
• Finely chop the greens.
• put mayonnaise in a separate cup and add garlic to it.
• Now you need to assemble the cake.
• Place the first pancake on a plate, grease with mayonnaise sauce, sprinkle with grated cheese.
• Place a layer of tomatoes on top.
• Repeat the cycle with all the pancakes.
• the top one of all, coated 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 the sauce and the taste will be richer.

Eggplant cake: a delicious appetizer for the holiday table

We would like to offer you a delicious eggplant snack cake. The cold appetizer tastes great and looks very elegant. This dish will become a real decoration of the festive table, and will also diversify the everyday menu. Delicate, aromatic, with a piquant taste of cheese, absolutely everyone will like it.

eggplant cake

Ingredients: eggplant cake

• Eggplants - 3 pcs. (large)
• Eggs - 2 pcs. (large)
• Flour - 2 tbsp.
• Salt - to taste
• Pepper - to taste
• Khmeli-suneli - 0.5 tsp.
• Vegetable oil - for frying

For registration:

• Cheese - 100 g
• Tomatoes - 2 pcs.
• Walnuts - 100 g (optional)
• Various greens - 3 tbsp.
• Mayonnaise - 3 tbsp.
• Garlic - 2 cloves

Cooking method: eggplant cake

1. Wash, peel and grate the eggplants. You can use technology to speed up the process. Our eggplants do not taste bitter, so they do not require pre-soaking or salting.
2. Add salt, pepper, suneli hops, eggs and flour to the resulting mass. Mix everything to a homogeneous dough. I don’t recommend adding a lot of flour so as not to clog the dough with it. If a lot of liquid is released, the excess can be drained. I didn't leak it.
3. From the resulting dough, fry 4-5 pancakes in a heated frying pan in vegetable oil. The quantity depends on their size. It is better to make pancakes with a small diameter, 15-17 cm, to make turning over easier. I put 3 tbsp in the pan. tablespoons of the mass and level it over the surface, slightly spreading it to the sides. The dough is very loose and requires care. You need to turn the pancake only after the bottom part is well cooked and compacted, it will easily come away from the pan. Use a wide spatula for this.
4. Place all eggplant pancakes on a plate. If one or two pancakes turn over with a rupture, then it’s okay, the inside will not be noticeable. I only had one turn over badly, and that was because I got burned and suddenly jerked. Let the pancakes cool.

eggplant cake

1. Chop the nuts.
2. The greens need to be chopped, the garlic should be finely chopped and mixed with mayonnaise.
3. Cut the tomatoes into thin half rings or rings.
4. Assembling the cake. The eggplant pancake should be greased with mayonnaise mixed with garlic. You don’t need to put a lot of mayonnaise, 1-1.5 tsp is enough. Sprinkle with chopped herbs, nuts, shredded cheese. Place thin slices of tomato on top.
5. Cover with a second pancake and repeat all over again, thus collecting the entire cake.

eggplant cake

• The sides can be sprinkled with nuts or just cheese. Everything is according to your wishes. I sprinkled the top with herbs, you can also add cheese and decorate with vegetables, the same tomato. Let the cake sit and soak for half an hour, and then you can cut it.

eggplant cake

Eggplant cake is ready!

This snack cake will be a pleasant surprise on your table and will diversify your usual eggplant rolls. The recipe will appeal to lovers of mayonnaise salads.

Despite the fact that I am very prejudiced towards mayonnaise, I sometimes make exceptions when I prepare herring under a fur coat and this appetizer. Believe me, your guests will appreciate it!

Eggplant cake with pumpkin

Original eggplant cake recipe. Required:

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

Preparation:

• Wash the eggplants, fry the ends, cut into slices.
• Dissolve the salt in a deep bowl and place the chopped vegetables in it, leave the eggplants in this water for about 10 minutes.
• Pat them dry with paper towels and fry them in a pan.
• Cut the pumpkin into strips.
• Sauté the pumpkin until a golden brown crust forms.
• Add garlic and soy sauce to the pumpkin in the pan.
• Stir the pumpkin until the liquid evaporates.
• Transfer the pumpkin to a bowl.
• Grate the eggs.
• Place the eggplants on a plate in a circle, the edges should hang down.
• There will be a core of the cake in the middle of the plate; you need to grate the cheese into it.
• Place pumpkin on top and grated eggs on top.
• The final layer will be eggplants, laying them out, you need to press them down with your hand.
• Leave in the refrigerator for 2 hours, weighing down the cake with a light weight.
• The dish can be decorated with vegetable strips of pumpkin and tomato, and dill can be placed around the cake.

Snack eggplant cake

Fish and seafood. Fruits and berries.

Category: Snacks Snack cakes Vegetable snack cakes. Tags: dinner appetizer lunch. Flavors: mild, spicy, delicious. Subscribe to the Povarenka group on VKontakte and receive ten new recipes every day!

Cooking method. Grill, barbecue. Freeze, refrigerate. Bake, bake. Cook, simmer. Type of food. Gluten-free recipes.

Vegan recipes. Vegetarian recipes. Children's menu. Diabetic recipes. Low calorie recipes. Proper nutrition healthy lifestyle.

Zucchini cake with mushrooms

We will need:

• Eggplant 1 medium
• Marinated mushrooms 150 g
• Mayonnaise 150 g
• Carrot 1 medium
• Onion 1 medium head
• Green onion 50 g
• Dill for decoration
• Sunflower oil for frying

Preparation:

Grate the carrots on a coarse grater, finely chop the onion, cut the eggplants into slices.

Fry onions and carrots in sunflower oil until tender.

Bake eggplant slices in a frying pan.

Place on a paper towel to remove excess oil.

Mix fried onions and carrots in a bowl with mayonnaise, chopped mushrooms and green onions, and add salt.

Place a thin layer of mayonnaise sauce on the first pancake.

On top is a layer of eggplant.

Place a layer of sauce on the eggplants

Place a thin layer of mayonnaise sauce and a layer of finely chopped mushrooms on the next two pancakes

Spread the top layer with sauce and decorate as you wish, for example. So

Place the cake in the refrigerator, preferably for several hours, so that the layers are properly soaked.

Zucchini pancake cake with mushrooms and eggplants is ready.

Cooking steps

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

Place pancakes overlapping on a plate, place a third of the filling on top and smooth out. Cover with a layer of potato pancakes, also overlapping. I did 3 layers, but you can do it as you wish.

Grease 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 what the eggplant cake looks like in cross section.

Bon appetit!

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

Recipe for eggplant cake with walnuts and cottage cheese

The dish will be tender and especially aromatic. 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.

Preparation:

• Rinse all vegetables under water and dry.
• Cut the eggplants 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 eggplants will be soft.
• Preparing the cream: the cottage cheese should be very fresh, without odors or acid. Place it on a plate, then add chopped herbs.
• 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 eggplants 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.
• Assembling the cake: lay out the eggplants, then coat with sauce and lay out a layer of tomatoes until the ingredients run out.
• Sprinkle the cake with chopped walnuts.
• Cover the dish with film and put it in the refrigerator for an hour.
• You can be creative and decorate the cake. This could be, for example, a rose made from tomatoes.

Oven eggplant recipe

Blue eggplant cake recipe. It can be confidently called dietary: it does not contain mayonnaise or excess oil, and will not harm your figure at all. Ingredients needed 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.

Preparing eggplant cake in the oven:

• The eggplants are washed well under water and cut into rings.
• They need to be salted and put in a separate bowl for half an hour.
• Drain the water and fry the rings until golden brown on both sides.
• Place the rings in a colander to drain the vegetable oil.
• Cut the tomatoes into rings.
• Grate the cheese using a medium grater and crush the garlic.
• Chop the greens.
• Prepare a baking dish. Cover it with foil so that the edges hang down quite far.
• Place a layer of tomatoes on the bottom of the mold, add salt, herbs, cheese and garlic.
• Now we also lay out the eggplants in layers.
• Lay out the layers in order, adding a little salt.
• Wrap the top with foil properly.
• Place the pan in an oven preheated to 180 degrees and bake for about an hour.
• Carefully remove the pan, place the cake on a plate and leave to cool.