Berenjena recipes always triumph and that this versatile food can be prepared in many ways, such as in pastel version with cream and a lot Class = Outboundla Catina Kitchen. The eggplant was introduced in Europe in the seventeenth century and there are currently a large number of varieties, although the best known is the elongated purple color. Berenjenas have to consume very fresh, are recognized by bright and smooth skin, which should never be wrinkled or stained. The same as tomato and potato, the eggplant belongs to the Solanáceas family, with an abundant water content. It provides very few calories, contains some minerals such as potassium and calcium. Don stop including eggplants in your menu and enjoy eating them with such good recipes with this rich oven eggplant cake, an easy -to -prepare and delicious dish .
| 🚻 4 Diners | 🕘 1H 30m | 🍵 Acommonamiento | 🤯 Difficulty |
| Ingredients to make oven eggplain cake with cheese: |
| 65 milliliters of olive oil 2 medium eggplants cut into slices 150 grams of big shredded fet half along 1 teaspoon of oregano 1½ teaspoons of zaatar (mixture of spices) 1 teaspoon of salt 1 teaspoon of ground black pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make oven eggplain cake with cheese:
1. We go with the preparation of our homemade eggplant cake by preheating the oven to 190 degrees. Also the base and the sides of a 20 -centimeter square mold with aluminum foil, join it well with a little olive oil and reserve. On the other hand, we put the eggplants cut into slices in a baking sheet lined with vegetable paper . We paint them with oil and season with salt and ground black pepper. We roast for 20 minutes until they are soft and golden. Show and lower the oven temperature to 170 degrees.
2. apart, we prepare the cheese mixture. To do this, put the feta cheese, the spread cheese, the eggs, the cream and a little black pepper in a deep jug and beat with the electric blender until a thick and lump dough is left.
3. To assemble the eggplant cake we must put the slices of roasted eggplant in the mold, placing them so that they overlap each other. Look the gaps with the tomatoes and throw over half of the oregano. Pour the cheese mixture with the cream over the eggplants and tomatoes, season with the rest of the oregano and bake for 35-40 minutes or until the mixture is brown and set.
4. Remove from the oven and reserve until at room temperature. Then we can unmold the oven eggplant cake with cheese and cut it into four square or room portions, if a round mold is used. Mix the zaatar with the tablespoon of remaining olive oil, paint the cake with this dress iron. Don forget to share this recipe and leave your comments.
