2024-01-10 11:01:17
It may not be the most photogenic, but this eggplant and tomato cake is a juicy delight very easy to make which can solve many lunches and dinners at home. Without adding dairy of any kind and open to many ways to personalize it, it is a recipe that tastes like homemade food, satisfying without being heavy and that can be left ready in advance.
Has the advantage that we don’t have to be cutting the vegetables skillfully, because here we don’t need sheets or slices or ribbons of eggplant, and we aren’t going to fry it or grill it either. The tomato can be natural, canned or we can use homemade fried tomato that we have already made, even a good one. ketchup. If you don’t like pine nuts, omit them or replace them with some dried fruit.
Peel the eggplants, cut into not very small pieces and cook with a little water in a saucepan, covered, until they are very tender. Drain, let cool slightly and mash with a fork to form a kind of creamy paste. Season lightly. Preheat the oven to 200º C.
Prepare a light sauté by sautéing the finely chopped onion with the tomato and a little oil, until everything is very soft and the water has evaporated quite a bit. Mix with the eggplant, season with a little salt and pepper again, season with cumin grains and thyme and add pine nuts to taste.
Separately, lightly beat the eggs and grease a rectangular dish with a little oil. Mix the eggs with the vegetables with enveloping movements and pour into the bowl. Top with breadcrumbs and brewer’s yeast flakes -optional-, plus a little pepper and thyme. Bake for about 20-30 minutes, until golden brown.
Pyrex Classic Baking Dishes, 2.9 l
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What to accompany baked eggplant cake with
On its own, this salty cake is a satisfying dish if we serve a good portion, but it also works wonderfully well as a first course before baked or grilled fish, chicken breasts or, for example, some legume meatballs. It can be enriched by adding cheese to gratin or giving it a spicy touch with some chilli in the tomato sauce.
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