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Eggplant Cakes Tomato Pesto Sauce

Eggplant Cakes with a Pesto Sauce

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 combine the two sauces for a rich flavour experience.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Appetizer, Starter Course
Cuisine French, Provencal
Servings 8 people


To Make the Savoury Cake:

  • 1 kg (2.2lbs) Eggplant (Aubergine) washed and cut in cubes
  • 1 medium Onion chopped
  • 2 Garlic Cloves crushed
  • 4-6 tbsp olive oil
  • 3 Eggs
  • 100 g (3.5 oz) Wheat Flour
  • 250 ml (1 cup) Liquid Cream (full fat)
  • Parsley chopped
  • Salt
  • 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


  • 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 in a blender and mix to 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
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