John Myers
Oriental Potato Eggplant Cakes
The perfect oriental potato eggplant cakes recipe with a picture and simple step-by-step instructions.
- 6 piece Potatoes
- 1 piece Aubergine
- Garlic oil
- 60 g Flour
- Milk
- Ground cloves
- Ground cumin
- Ground turmeric spice
- Nutmeg
- Pepper from the grinder
- Ground caraway
- Chilli (cayenne pepper)
- Aniseed spice
- Ground ginger
- Ground allspice
- Coriander fresh, cut
- 1 piece Chopped onion
- Salt
- Sesame seeds
- Cut the aubergine in half and score the meat with the knife. Spread some garlic oil on the halves, season with salt and place in the oven at about 180 degrees until the meat is quite soft.
- Peel the potatoes and cut into small pieces. Cook in salted water until cooked.
- Puree the cooked potatoes with a masher and spoon out the cooked aubergine halves and add to the potatoes. Add milk, garlic oil, flour, spices and coriander and mix together. Finely chop the onion and add to it.
- Place the dough in small flatbreads on a baking sheet and then sprinkle with a little sesame seeds. Bake at 200 degrees for about 45 minutes.
- We also eat a delicious salad, hummus and stuffed grape leaves.
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