A zucchini snack cake and two delicious zucchini and eggplant casseroles. Eggplant cake Recipe for eggplant cake with walnuts and cottage cheese

Today we will make a delicious snack cake from everyone’s favorite eggplants and tomatoes.

Delicious eggplant and tomato cake

A great recipe for vegetable lovers. We will assemble circles of fried eggplant into a cake with a layer of tomatoes and flavor all this deliciousness with an amazing sauce of mayonnaise with garlic, as well as fried onions, bell peppers and carrots. You can find another one with cheese on our website at the link.

For this we need:

- for the sauce:

onions – 2 pcs.

carrots – 2 pcs.

bell pepper - 2 pcs.

mayonnaise with garlic.

for the eggplant cake:

three medium-sized eggplants;

four medium-sized tomatoes;

vegetable oil for frying;

How to cook eggplant cake, recipe with photos step by step:

To prepare this vitamin cake, finely chop the greens, cut the eggplants into rounds about 1 cm thick.

To prevent the eggplants from becoming bitter, add a little (just a little) salt, then drain the released juice. We will salt the eggplants later, when assembling our cake.

Fry the eggplants over medium heat, adding vegetable oil to the pan.

While the eggplants are frying, you need to grate the carrots.

Cut the bell pepper into thin strips before frying it.

Place the fried eggplants on a paper towel to remove excess fat. And fry the rest of the eggplants in the same way.

If you have a medium-sized onion, cut it into half rings. If it’s large, use “quarter rings.”

We will use tomato rounds to layer the cake.

Now pour oil into the frying pan and add half the chopped onion.

And after the onions have browned a little, add the carrots there too.

Carrots and onions need to be salted. If you are not a fan of overcooked foods, you can simmer it all under the lid.

Add a little tomato sauce or just grated tomato here.

We prepare the pepper layer in a similar way. First, fry the second part of the onion, and then add the bell pepper to it.

Salt and simmer until done. You also need to add tomato juice to this sauce. It will add a slight sourness to the sauce.

Place a layer of eggplant on the very bottom.

And lightly grease it with mayonnaise and garlic.

Our next layer will be carrots and onions.

Now place a layer of tomatoes on the layer of this sauce.

And also grease with mayonnaise and garlic. To make the layer of mayonnaise very thin, you can use a brush. Sprinkle with herbs.

Our next layer will be eggplant again. We also grease it with mayonnaise dressing, which we sprinkle with herbs.

Place a layer of chopped tomatoes on top of this layer. And again grease with mayonnaise.

Do you think that only sweets and fruits are suitable for cakes? The imagination of culinary specialists has stepped far forward. In this article you will find several delicious eggplant cake recipes.

How to serve it

Unlike sweets, which are served as dessert, their eggplant cake is served as a cold appetizer. The recipes are simple, the products can be found in any kitchen, and the taste will not leave anyone indifferent. Let's look at how to make an eggplant cake with tomatoes and cheese, as well as zucchini.

Recipe 1

Let's prepare an eggplant and tomato cake. This recipe can be prepared by those who are not afraid to gain weight, as it is very high in calories due to the large amount of mayonnaise. You will need:

• Large eggplants - 3 pieces.
• Eggs - 2 pieces.
• Flour - 2 tbsp. spoons.
• Salt, ground black pepper and spices of your choice.
• Sunflower oil.

• Mayonnaise - 6 tbsp. spoons
• A clove of garlic.
• Any greens of your choice.

For the filling:

• Tomatoes - 3 pieces.
• 200 grams of any hard cheese, but if you don’t have it, you can replace it with processed cheese.
• Greenery.

To decorate the eggplant cake:

• greenery;
• tomatoes.

Process for making eggplant cake:

• Rinse the eggplants under water, remove the skins and chop on a coarse grater.
• Salt and season with spices to taste.
• Add eggs and flour to the pureed eggplants, mix the ingredients thoroughly until the mass becomes completely homogeneous.
• Send the resulting dough to a preheated and oiled frying pan, but not immediately, but gradually, 2-3 spoons at a time, distributing it evenly over the area.
• When the resulting pancake is fried, it must be turned over and fried on the other side.
• Repeat frying for all pancakes.
• It's time to get busy with vegetables. Cut the tomatoes into cubes; for small tomatoes you can use rings. Grate the cheese on a medium grater.
• Finely chop the greens.
• put mayonnaise in a separate cup and add garlic to it.
• Now you need to assemble the cake.
• Place the first pancake on a plate, grease with mayonnaise sauce, sprinkle with grated cheese.
• Place a layer of tomatoes on top.
• Repeat the cycle with all the pancakes.
• the top one of all, coated with a little sauce, sprinkled with herbs and cheese for decoration.
• It is better to leave the appetizer in the refrigerator, so it will be saturated with the sauce and the taste will be richer.

Oven eggplant recipe

Blue eggplant cake recipe. It can be confidently called dietary: it does not contain mayonnaise or excess oil, and will not harm your figure at all. Ingredients needed to make eggplant cake:

• 3 eggplants.
• 5 tomatoes.
• 3 cloves of garlic.
• 250 grams of hard cheese.
• Greens according to preference.
• Salt to taste.
• Sunflower oil for frying vegetables.

Preparing eggplant cake in the oven:

• The eggplants are washed well under water and cut into rings.
• They need to be salted and put in a separate bowl for half an hour.
• Drain the water and fry the rings until golden brown on both sides.
• Place the rings in a colander to drain the vegetable oil.
• Cut the tomatoes into rings.
• Grate the cheese using a medium grater and crush the garlic.
• Chop the greens.
• Prepare a baking dish. Cover it with foil so that the edges hang down quite far.
• Place a layer of tomatoes on the bottom of the mold, add salt, herbs, cheese and garlic.
• Now we also lay out the eggplants in layers.
• Lay out the layers in order, adding a little salt.
• Wrap the top with foil properly.
• Place the pan in an oven preheated to 180 degrees and bake for about an hour.
• Carefully remove the pan, place the cake on a plate and leave to cool.

Recipe for eggplant cake with walnuts and cottage cheese

The dish will be tender and especially aromatic. To prepare this version of a cold appetizer, you will need:

• 2 eggplants;
• 3 medium tomatoes;
• 250 grams of low-fat cottage cheese;
• a bunch of greens to taste;
• ground black pepper, salt;
• 4 garlic cloves;
• 8 walnuts;
• 100 grams of mayonnaise.

Preparation:

• Rinse all vegetables under water and dry.
• Cut the eggplants into rings (it is better to use young ones), salt well and leave for half an hour. This will add flavor to the dish and the eggplants will be soft.
• Preparing the cream: the cottage cheese should be very fresh, without odors or acid. Place it on a plate, then add chopped herbs.
• Add crushed garlic, spices and salt to taste to the cottage cheese and herbs in a cup.
• Add mayonnaise and mix until smooth (you can use a blender).
• Take the eggplants and rinse well under water to remove the salt, squeeze out the excess water.
• Fry the rings in a frying pan.
• Cut the tomatoes into rings.
• Assembling the cake: lay out the eggplants, then coat with sauce and lay out a layer of tomatoes until the ingredients run out.
• Sprinkle the cake with chopped walnuts.
• Cover the dish with film and put it in the refrigerator for an hour.
• You can be creative and decorate the cake. This could be, for example, a rose made from tomatoes.

Eggplant cake with zucchini

Another type of vegetable dish is zucchini and eggplant cake. Ingredients:

1. Zucchini - 2 pcs.
2. Eggplants - 2 pcs.
3. 2 eggs.
4. Tomato.
5. Greenery.
6. A glass of flour.
7. Salt to taste.
8. Tomato.
9. 1 sweet bell pepper.

Preparation:

• Wash and peel the eggplants and zucchini.
• Grate them on a coarse grater.
• Mix together and leave for half an hour.
• Drain the juice, add the prepared flour and 2 eggs to the vegetables.
• Heat a frying pan and add the dough, forming a pancake (crust).
• Fry the pancakes on each side.
• Add herbs, pepper, crushed garlic to mayonnaise.
• Cut the tomato into rings.
• Coat each of the resulting pancakes with garlic sauce and place tomatoes on top.
• Sprinkle the finished dish with herbs as a decoration.
• Ready.

Eggplant cake with pumpkin

Original eggplant cake recipe. Required:

• 3 eggplants.
• Pumpkin - 250 grams.
• 3 boiled eggs.
• 2 cloves of garlic.
• A pack of processed cheese.
• Mayonnaise, salt, spices to taste.
• 50 ml soy sauce.
• Dill branch.
• Tomato for decoration.

Preparation:

• Wash the eggplants, fry the ends, cut into slices.
• Dissolve the salt in a deep bowl and place the chopped vegetables in it, leave the eggplants in this water for about 10 minutes.
• Pat them dry with paper towels and fry them in a pan.
• Cut the pumpkin into strips.
• Saute the pumpkin until a golden brown crust forms.
• Add garlic and soy sauce to the pumpkin in the pan.
• Stir the pumpkin until the liquid evaporates.
• Transfer the pumpkin to a bowl.
• Grate the eggs.
• Place the eggplants on a plate in a circle, the edges should hang down.
• There will be a core of the cake in the middle of the plate; you need to grate the cheese into it.
• Place pumpkin on top and grated eggs on top.
• The final layer will be eggplants, laying them out, you need to press them down with your hand.
• Leave in the refrigerator for 2 hours, weighing down the cake with a light weight.
• The dish can be decorated with vegetable strips of pumpkin and tomato, and dill can be placed around the cake.

Conclusion

We hope that the eggplant cake you choose can become a worthy table decoration, will delight your guests and will be included in your collection of favorite and simple recipes for delicious dishes. Bon appetit!

Eggplant and zucchini cake - unusual? - Yes, unusual, but very tasty. This dish can not only be a pleasant addition to an ordinary family dinner, but also make a real splash at any holiday feast. In addition to the excellent taste, this cake has another advantage - you can prepare a cold appetizer on the eve of the holiday, which will significantly save the hostess’s time.

Eggplant and zucchini cake

Important! If the vegetables have a lot of juice, you can take 60 grams of flour. more or leave the quantity the same, but first squeeze out the moisture from the zucchini.

Ingredients:

• Eggplants and zucchini (in equal quantities) – total weight 1 kg;
• chicken egg, medium size – 2 pieces;
• seasoning (khmeli-suneli, pepper), salt - to taste;
• flour – 170 gr. +/- 60;
• cheese - at least 200 g, the more it is, the tastier the dish;
• greens – dill is better, but parsley is also fine;
• onion (large head) – 2 pcs.;
• mayonnaise.

Cooking process:

Filling

Grate the cheese, add finely chopped herbs to it. Mix. It is most convenient to mix them with 2 forks.

Chop half of the prepared onion (1 head) and fry. Fry the onion until it is browned.

Preparing vegetable cake crusts

Grind vegetables through a meat grinder: eggplants, remaining onions, zucchini.

Add eggs. Salt and add a little seasoning. You can use the most common seasoning, for example, hops-suneli.

Add all the flour.

Mix vegetables with flour until smooth.

Spoon the vegetable mixture in portions onto a greased pancake maker or regular frying pan. Flatten it slightly, the thickness of the dough at the bottom should not be more than 0.5 cm.

You need to fry the pancakes on both sides over high heat.

Important! In order for the pancake to turn over well and be removed from the pan, do not rush to turn it over as soon as it is slightly browned. The pancake should be well fried until a light brown, crispy crust forms.

Assembling the eggplant cake

Immediately after the first pancake is completely cooked, you should remove it from the pan and place it on a dish, which will subsequently be served. Grease the surface of the eggplant pancake with mayonnaise and sprinkle with fried onions.

Place grated cheese and herbs on top of the onion. Then the next pancake is laid out, then the filling, and so on layer by layer until the vegetable pancakes are gone. On top everything is sprinkled with another layer of filling.

You can serve the eggplant and zucchini cake immediately as soon as it has cooled, or leave it for the next day, in which case you need to keep it in the refrigerator.

Bon appetit!

Ingredients :
* two medium zucchini;
* two eggplants;
* two eggs;
* one glass of flour;
* salt.
For layering cakes :
* 100 grams of mayonnaise;
* Bell pepper;
* garlic;
* tomato;
* dill, parsley.

Cooking method :

Bon appetit!!!

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Ingredients :
* two medium zucchini;
* two eggplants;
* two eggs;
* one glass of flour;
* salt.
For layering cakes :
* 100 grams of mayonnaise;
* Bell pepper;
* garlic;
* tomato;
* dill, parsley.

Cooking method :
Wash the zucchini and eggplant thoroughly and remove the skin.

Grate the peeled zucchini and eggplants on a coarse grater, add salt, mix and leave for 30 minutes.

After half an hour, drain the resulting juice.
Add eggs and flour to the container with grated vegetables and mix. The consistency of the mass should be like pancakes.

Place some of the dough on a preheated frying pan and level it with a spoon, forming a crust, fry on both sides. The dough should be enough for 3-4 cakes.

While the cakes are cooling, make the layering mixture. To do this, take 100 grams of mayonnaise, add finely chopped herbs, sweet peppers, garlic (passed through a garlic press), mix.

We coat the cakes one by one with the mixture and line them with tomatoes, having previously cut them into rings. Sprinkle with herbs on top.
Easy to prepare, very tasty and healthy cake is ready to eat!

Bon appetit!!!

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