Aubergine Eggplant Cake Recipes

MEDITERRANEAN EGGPLANT (AUBERGINE) CAKES

Mediterranean Eggplant (Aubergine) Cakes image

A lovely vegetarian appetizer. I always sweat my eggplants before making this, to remove the bitter juices. I find it has a better flavor that way.

Provided by eatrealfood

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 eggplant, sliced in 1/2 " slices
3 tablespoons olive oil
3 garlic cloves, minced
1 egg white, beaten (you may need more if you have a large eggplant)
1 cup fresh breadcrumb (prefer white)
2 tablespoons flour
4 ounces parmesan cheese
4 ounces feta cheese (can omit, to make healthier)
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil
2 green onions
salt
fresh ground black pepper
4 tablespoons olive oil

Steps:

Preheat oven to 375°F.
Brush eggplant slices evenly with olive oil.
Bake for 20 minutes until golden brown and tender.
Remove from oven, and finely dice the eggplant slices.
In a medium bowl, combine the chopped eggplant pieces with the garlic, egg whites, parmesan, feta, breadcrumbs, basil and parsley and green onions.
Add the salt and pepper in quantities at your discretion.
Mix everything well and place in the refrigerator 20min to firm up.
(Note: add this stage you may adjust the mixture by adding more breadcrumbs if it does not hold well together).
Divide the mixture into 6-8 equal portions, and shape into a flattened ball.
Coat with flour.
Fry the fritters in shallow oil for 2 mins on either side, till they are golden brown.
Serve with a salad, lemon wedges and a yoghurt sauce to dip into, if preferred.

EGGPLANT (AUBERGINE) CAKE?!

Eggplant (Aubergine) Cake?! image

A new use for extra eggplant...a cake that starts out with cake mix, pudding mix and yes...EGGPLANT!

Provided by Karen..

Categories Breads

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 10

Ingredients

1 (18 1/4 ounce) box yellow cake mix
1 (3 ounce) box vanilla instant pudding mix (4 serving size)
4 eggs
1 cup sour cream
1/4 cup vegetable oil
2 cups grated peeled eggplants
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon clove
1/8 teaspoon salt

Steps:

Preheat oven to 350*.
Combine all ingreients in a large mixer bowl.
Beat at medium speed for 4 minutes.
Pour into a greased and floured tube or bundt pan.
Bake for 50-55 minutes or until cake pulls from side of pan (do not underbake).
Cool 15 minutes in pan and then remove and cool completely on wire rack.
For mellowing of flavors, cover and store overnight.
Sprinkle with confectioners' sugar before serving, if desired.

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