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.
Ingredients
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
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 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.
Tried this recipe?Let us know how it was!