Eggplant Cakes with a Pesto Sauce
Think of this as a savoury cake. Once the eggplant is cooked, simply combine with the rest of the ingredients and bake. The dish can be served with the pesto sauce (below), a tomato sauce or combine the two for a rich flavour experience.
Servings Prep Time
8people 20minutes
Cook Time
1hour
Servings Prep Time
8people 20minutes
Cook Time
1hour
Ingredients
To Make the Savoury Cake:
For the Pesto Sauce:
Instructions
  1. Preheat the oven to 180 °C (350 °F). In a skillet, cook the eggplants (in cubes) and onion in olive oil.
  2. Cover and cook on low heat for 30 minutes.
  3. Add parsley and garlic.
  4. When the eggplants are tender, put in a blender and mix to smooth consistency.
  5. In a large bowl, beat the eggs and add the cream. Mix well.
  6. Add the flour and the cooked eggplant.
  7. Add salt and pepper.
  8. Grease small pots or one large baking dish.
  9. Bake for 30 minutes (check to see if it’s done with a knife).
  10. Serve with a homemade tomato or pesto sauce (recipe below).
  11. Optional: You can also add one small mozzarella ball.
To Make the Pesto:
  1. 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.