Aubergine (Eggplant) Cake Recipe

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Ingredients:

Serving

Directions:

Sprinkle aubergine with salt ans place in a colander. Weigh down with a heavy dish and leave for 30 minutes.
Place the toms in a bowl and cover with boiling water for one minute. Then plunge in cold water to allow you to peel off the skins.
Heat 2 tbsp oil in a large pan and cook the garlic until coloured. Add onion and gently cook until softened. Add tomatoes and sugar.
Bring to boil and simmer for 40 minutes, uncovered. Season if desired and add 1/2 the basil.
Rinse aubergine and pat dry. dredge in the flour and set aside.
Whisk the eggs in a bowl and add the parmesan.
Heat the remaining oil in a frying pan. Dip the aubergine in the egg mix and fry until golden on both sides. Drain and set aside.
Heat oven to 190°C/375°F.
In a 20cm springform tin begin arranging the dish.
Layer of aubergines first.
Layer of tomato sauce and basil.
Layer of mozzarella.
Layer of sauce and basil.
Layer of aubergine.
Sprinkle over more parmesan if desired and bake for 25 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	472.76 Kcal (1979 kJ)
Calories from fat	245.57 Kcal
		% Daily Value*
Total Fat	27.29g	42%
Cholesterol	184.17mg	61%
Sodium	836.9mg	35%
Potassium	744.49mg	16%
Total Carbs	20.5g	7%
Sugars	9.41g	38%
Dietary Fiber	4.69g	19%
Protein	39.14g	78%
Vitamin C	33.9mg	57%
Iron	1mg	6%
Calcium	981.4mg	98%

Amount Per 100 g
Calories	112.62 Kcal (472 kJ)
Calories from fat	58.5 Kcal
		% Daily Value*
Total Fat	6.5g	42%
Cholesterol	43.87mg	61%
Sodium	199.36mg	35%
Potassium	177.35mg	16%
Total Carbs	4.88g	7%
Sugars	2.24g	38%
Dietary Fiber	1.12g	19%
Protein	9.32g	78%
Vitamin C	8.1mg	57%
Iron	0.2mg	6%
Calcium	233.8mg	98%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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