Eggplant Cakes with a Pesto Sauce to Start the Evening

At the end of last summer, Anne and Véronique (Vero) Challier invited a few of us for an apéro-dinatoire. They prepared several delicious dishes for the evening, but these Eggplant Cakes in a Tomato Pesto Sauce were my favourite. You can serve this recipe as an appetizer, the first course for a dinner party or even at lunchtime with a green salad.

The twin sisters are the talented faces behind the culinary services company Un air de famille. Anne is the chef, having completed her formal training at a hospitality school (culinary arts, hotel services) in Avignon before working at a restaurant near St Remy de Provence. Vero is the wine pairing and service expert.

Un air de famille provides a range of culinary services in Provence. Whether you need a chef-at-home (chef à domicile), catering (traiteur), or would like to participate in a cooking class or join a market tour and wine tasting, these ladies can satisfy your requests. Each experience is bespoke. You work with Anne to finalize the menu (see menu samples below), and then just enjoy the meal as Vero takes care of your group.

Eggplant Cakes with a Pesto Sauce

Anne Challier

Think of this as a savoury cake. Once the eggplant is cooked, simply combine it with the rest of the ingredients and bake. The dish can be served with the pesto sauce (below), a tomato sauce, or a combination of the two sauces for a rich flavour experience.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Appetizer, Starter Course

Cuisine French, Provencal

Servings 8 people

Equipment

• skillet non-stick with lid (12-inch)
• blender
• mixing bowls, stainless steel
• ramekins (4 oz)

Ingredients

  

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To Make the Savoury Cake:

• 1 kg (2.2lbs) eggplant (aubergine) washed and cut into cubes
• 1 medium onion chopped
• 2 garlic cloves crushed
• 4-6 tbsp olive oil
• 3 eggs
• 100 g (3.5 oz) all-purpose flour
• 250 ml (1 cup) liquid cream (full fat)
• parsley chopped
• salt and pepper

For the Pesto Sauce:

• 1 cup pine nuts roasted
• 1 cup (or more) fresh basil washed, stems removed
• 1-2 garlic cloves crushed
• 2-3 tbsp olive oil
• 3/4 cup Parmesan cheese grated
• salt and pepper

Instructions

 

• Preheat the oven to 180°C (350°F). In a skillet, cook the eggplants (in cubes) and onion in olive oil.
• Cover and cook on low heat for 30 minutes.
• Add parsley and garlic.
• When the eggplants are tender, put them in a blender and mix to a smooth consistency.
• In a large bowl, beat the eggs and add the cream. Mix well.
• Add the flour and the cooked eggplant.
• Add salt and pepper.
• Grease small pots or one large baking dish.
• Bake for 30 minutes (check to see if it's done with a knife).
• Serve with a homemade tomato or pesto sauce (recipe below).
• Optional: You can also add one small mozzarella ball.

To Make the Pesto:

• Put all the ingredients together in a small mixer and blend until smooth. Serve with the eggplant cake, tossed with pasta, or on a sandwich instead of mustard.

Keyword Eggplant, Tomatoes

Tried this recipe?Let us know how it was!

See Anne in “action” cooking live on Midi en France at the St Remy de Provence market.

Sample Cooking Class Menus:

Enjoy a cooking class in Provence and a wonderful meal.  We combine fun cooking, gathering in a cheerful atmosphere, and great wine tasting. Join us to share an unforgettable moment in Provence.

Menu  1 Provençal:

• Starter: Provençal Carpaccio: tomatoes, melon, arugula salad, mozzarella, speck, pesto sauce and tapenade (click here for the recipe)
• Main course: Pork filet  cooked in honey sauce with creamy polenta
• Dessert: Hot chocolate cake and crème anglaise

Menu 2 Beef:

• Starter: Provençal burger (bread, tomatoes confit, onions confit, goat cheese, bacon)
• Main course: Beef filet, mustard sauce and potatoes, garlic and parsley
• Dessert: Raspberry tiramisu

Menu 3 Fish:

• Starter: Pissaladière (onion, olives and achieves tart) and salad
• Main course: Aioli (various vegetables, fish and aioli sauce)
• Dessert: Brousse cheese  with honey, pine nuts and roasted fruits