Today we will cook from everyone's favorite eggplant and tomato - a delicious snack cake.

Delicious eggplant cake with tomatoes

Great recipe for vegetable lovers. We will collect circles of fried eggplants in a cake with a layer of tomatoes and flavor all this yummy with an amazing mayonnaise sauce with garlic, as well as fried onions, bell peppers and carrots. You will find another one with cheese on our website at the link.

For this we need:

- for the sauce:

onion - 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 photo step by step:

Finely chop the greens for making this vitamin cake, cut the eggplant into rounds about 1 cm thick.

In order not to bitter the eggplants, we add a little (quite a bit), then we drain the released juice. We will salt the eggplants later, already when assembling our cake.

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

While the eggplant is fried, 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 from them. And fry the rest of the eggplant in the same way.

If you have a medium-sized onion, cut it into half rings. If large - "quarter rings".

For the layer of the cake, we will use tomato rounds.

Now pour oil into the pan and send half the chopped onion there.

And after the onion is a little reddened, we send the carrots there.

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

Here we also add a little tomato sauce or just a grated tomato.

Similarly, we prepare a layer of pepper. First, fry the second part of the onion, and then send the bell pepper to it.

Salt and simmer until done. You also need to add tomato juice to this sauce. It will give the sauce a little acidity.

Place a layer of eggplant on the bottom.

And lightly grease it with mayonnaise with garlic.

The next layer we will have is carrots with onions.

Now we put a layer of tomatoes on a layer of this sauce.

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

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

On top of this layer lay a layer of chopped tomatoes. And again grease with mayonnaise.

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

How to serve on the table

Unlike sweet, which is served as a 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. Consider how to cook an eggplant cake with tomatoes and cheese, as well as zucchini.

Recipe 1

Let's make an eggplant cake with tomatoes. This recipe can be prepared for those who are not afraid to get better, as it is very high-calorie due to the large amount of mayonnaise. You will need:

• Large eggplant - 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 stuffing:

• Tomatoes - 3 pieces.
• 200 grams of any hard cheese, but if it is not available, you can replace it with processed cheese.
• Greens.

To decorate the eggplant cake:

• greens;
• tomatoes.

The process of making eggplant cake:

• Rinse eggplant under water, peel and cut into large pieces.
• Salt and season with spices to taste.
• Add eggs and flour to the mashed eggplant, mix the ingredients thoroughly with each other until the mass is completely homogeneous.
• Send the resulting dough to a preheated and oiled frying pan, but not immediately, but gradually, 2-3 tablespoons each, 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 for vegetables. Cut the tomatoes into cubes, for small tomatoes you can get by with rings. Grate the cheese on a medium grater.
• Finely chop the greens.
• put mayonnaise in a separate cup and add garlic to it.
• Now we need to assemble the cake.
• We place the first pancake on a plate, grease with mayonnaise sauce, sprinkle with grated cheese.
• Lay a layer of tomatoes on top.
• Repeat the cycle with all pancakes.
• the topmost of all, smeared 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 sauce, the taste will turn out to be more saturated.

eggplant recipe in the oven

blue eggplant cake recipe It can be safely called deetic: it does not contain mayonnaise and excess oil, it will not harm the figure at all. Necessary products for making 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.

Cooking eggplant cake in the oven:

• Eggplants are well washed under water, cut into rings.
• They need to be salted and removed for half an hour in a separate bowl.
• Drain the water, 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 with a medium grater and crush the garlic.
• Chop up the greens.
• Prepare a baking dish. Cover it with foil so that the edges hang down just enough.
• Put a layer of tomato on the bottom of the mold, salt, add greens, cheese and garlic.
• Now lay out the eggplant in layers as well.
• Lay out the layers in order, adding a little salt.
• Wrap the top with foil properly.
• Put the mold in an oven preheated to 180 degrees, bake for about an hour.
• Carefully remove the mold, place the cake on a plate and leave to cool.

Recipe for eggplant cake with walnuts and cottage cheese

The dish will turn out tender and especially fragrant. 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.

Cooking:

• Rinse all vegetables under water and pat dry.
• Cut the eggplant 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 eggplant will turn out soft.
• Preparing the cream: the cottage cheese should be very fresh without odors and acid. We spread it on a plate, then add the chopped greens.
• 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 eggplant 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.
• Assemble the cake: lay out the eggplant, then coat with sauce and lay out a layer of tomato until the ingredients run out.
• Sprinkle the cake with chopped walnuts.
• Cover the dish with cling film and put in the refrigerator for an hour.
• You can be creative and decorate the cake. It can be, for example, a rosette made from tomatoes.

Eggplant cake with zucchini

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

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

Cooking:

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

Eggplant cake with pumpkin

The original eggplant cake recipe. Would need:

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

Cooking:

• Rinse the eggplant, fry the ends, cut into slices.
• Dissolve the salt in a deep bowl and dip the chopped vegetables into it, leave the eggplant in this water for about 10 minutes.
• Pat them dry with paper towels and fry them in a pan.
• Cut pumpkin into strips.
• Sauté the pumpkin until golden brown.
• Add garlic and soy sauce to skillet.
• Stir the pumpkin, evaporating the liquid.
• Transfer pumpkin to a bowl.
• Grate the eggs.
• Put the eggplants on a plate in a circle, the edges should hang down.
• In the middle of the plate will be the core of the cake, you need to grate the cheese into it.
• Put the pumpkin on top, and grated eggs on it.
• The final layer will be eggplant, laying out, they need to be pressed down with your hand.
• Leave in the refrigerator for 2 hours, pressing down on the cake with a light weight.
• The dish can be decorated with vegetable strips of pumpkin and tomato, and spread the dill around the cake.

Conclusion

We hope that the eggplant cake you have chosen will be able to become a worthy decoration of the table, delight guests and enter the piggy bank of your favorite and simple recipes for delicious dishes. Enjoy your meal!

Eggplant and zucchini cake - unusual? - Yes, unusual, but very tasty. This dish can be not only a pleasant addition to an ordinary family dinner, but also make a splash at any festive feast. In addition to 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 there is a lot of juice in vegetables, flour can be taken for 60 gr. more or leave the quantity the same, but first squeeze the moisture out of the zucchini.

Ingredients:

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

Cooking process:

Filling

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

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

Preparation of vegetable cake layers

Scroll vegetables through a meat grinder: eggplant, remaining onions, zucchini.

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

Pour in all the flour.

Mix vegetables with flour until smooth.

Spread the vegetable mass with a spoon in portions, on a greased pancake maker or a regular frying pan. Slightly level, the thickness of the dough at the bottom should not be more than 0.5 cm.

Pancakes need to be fried 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, fried crust forms.

Assembling eggplant cake

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

Put grated cheese with 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 run out. Top everything with another layer of filling.

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

Enjoy your meal!

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 :

Enjoy your meal!!!

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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 :
Thoroughly wash zucchini and eggplant, peel.

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

After half an hour, drain the resulting juice.
In a bowl with grated vegetables, add eggs and flour, mix. The consistency of the mass should be like pancakes.

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

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

Coat the cakes alternately with the mixture and lay the tomatoes, after cutting them into rings. Sprinkle with herbs on top.
Easy to prepare, very tasty and healthy cake is ready to eat!

Enjoy your meal!!!

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