The recipe for "Snack cake with eggplant and tomatoes":
- 1 medium eggplant
- 10 cherry tomatoes
- 2 eggs
- 8 tablespoons olive oil
- 2/3 cup flour
- 1 teaspoon baking powder
- dried oregano
1 h 30 min
Number of servings
The complexity of cooking
Step by step recipe for cooking
Cut the eggplant into slices 0.5 cm thick, sprinkle with salt and leave for 20 minutes, so., To remove excess moisture and bitterness possible. Then rinse with salt and squeeze the eggplant.
Heat half the oil in a frying pan and fry the eggplant slices on both sides until golden brown, 5 minutes. Drain on a napkin and cut into thin strips.
Whisk the eggs with salt, a pinch of oregano and remaining butter. Mix flour with baking powder, sift into the egg mixture. Cut the tomatoes in half and remove the seeds.
Grease small cake pan with oil. Mix the dough with vegetables and fill out the form at 2/3. If the dough is too thick, you can pour into it 1-2 tablespoons of water or milk. Sprinkle oregano and bake at 180 ° C 30-35 min.