Eggplant cake


300 g flour, 7 eggs, 200 g butter, 600 g eggplant, 3 tbsp. spoons of olive oil, 150 g of ham, 1 bunch of parsley, 125 ml of meat broth, 125 g of 30% cream, 4 tbsp. spoons of ketchup, 1 pinch of nutmeg, 1 spoon of tarragon.


Mix flour, butter, salt and one egg into a dough. Put in an oiled mold and bake the cake. Peel the eggplant, cut the flesh into cubes, salt and let stand for 5 minutes. Then rinse under running water and dry. Heat the olive oil in a pan and lightly fry the eggplants. Cut the ham into cubes, sprinkle with parsley. Add all the products to the eggplant. Divide the eggs into yolks and whites. Mix the yolks with cream, stock, ketchup, nutmeg and tarragon. Beat the egg whites until foamy, carefully mix them into the eggplant mixture. Put the mass on the cake, cover it with the yolk-tomato mixture. Bake in the oven for 25 minutes at a temperature of 200 °C.

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