Eggplants Cake
Is there anything better for cold days than a delicious eggplant cake ?
It is the perfect accompaniment to a dish of seitan or tempeh, since besides being nutritious it is not difficult to make even being an elaborate dish, and the result is worth it.
The main ingredient, as the name says, is the aubergine, which besides being very antioxidant thanks to the flavonoids it contains, is digestive and helps improve circulation and reduce cholesterol thanks to its high fiber content.
On the other hand, it is a source of vitamins C , A , B1 and B2 low in sodium , which provides phosphorus , potassium and, although in smaller amounts, also iron and calcium .
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Notes
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- Step 1Preheat the oven to 180º while peeling and cut the aubergines and potatoes into thin slices and do the same with the onion.
- Step 2In a mold suitable for oven, we put a little tomato fried in the bottom and, on this, we put a layer of eggplant, we toss a little pepper and oregano on top and add a layer of onion. On this last, put a layer of potatoes and cover with another tomato. On each layer of ingredients that we are putting, we throw some salt (not much to avoid that it is salty).
- Step 3We repeat the same operation of putting layers: eggplant, onion and potato with pepper and oregano sprinkled with salt. We finish with a layer of eggplant.
- Step 4We cover the cake with bechamel and bake for 45 minutes. If we see that after this time is still not well done, we lower the temperature of the oven a little and leave it for another 10 minutes (always watching that it does not burn).
- Step 5After this time, we remove the cake from the oven and let it cool a bit to unmold it.