John Myers
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Eggplant Cake
The perfect eggplant cake recipe with a picture and simple step-by-step instructions.
the dough
- White onion
- Red spring onion
- Chives
- Flour
- Egg (size L)
- Olive oil
- Dry yeast
- Salt
- Food atron
- Lime juice
- Cream cheese
- Layered cheese double cream setting
Spices
- Mace
- Ras-El-Hanout Spice Mixture Morocco
- Cut the eggplant and onion into fine cubes. Drizzle with olive oil and season with mace and Ras-el-Hanout. Mix well and cover in a bowl and let it steep.
- Now you start to prepare the dough. When using dry yeast, the same procedure is followed as with fresh yeast. The dough has to rise. 30 minutes in a warm place is perfect.
- Mix all the ingredients for the dough (except the layered cheese and cream cheese) and let it rise in a warm place (in the oven at 50 degrees) for 30 minutes.
- Cut the spring onions and chives into small pieces and mix them together with the layered cheese and cream cheese as well as the lime juice.
- The risen dough is now mixed with the eggplant onion mixture and the layered cheese mixture. Please do this carefully so that the dough retains its fluffiness. Now let the dough rest for 10 minutes after placing it in a baking dish. But now it’s off to the oven at 170 degrees for 60-70 minutes.
- Take the eggplant cake out of the oven and let it evaporate. Now cut into the desired pieces and enjoy.
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