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Eggplant cake with tomatoes

Cooking recipes / Top Picks / Snack

4 servings
35 min

Eggplant - 3 pcs., Tomatoes - 1 pc., Bell pepper - 0.5 pcs., Vegetable oil - 150 ml, Cottage cheese - 200 g, Sour cream - 4 tbsp., Garlic - 4 teeth., Khmeli-suneli - 0.33 tsp., Basil - 0.33 tsp., Parsley - to taste, Dill - to taste, Mixture of ground peppers - to taste, Salt - to taste

To make a delicious eggplant snack cake, we prepare the necessary spiced foods.

Cut three aubergines half a centimeter thick with a tongue and put them on a plate.

Sprinkle the eggplant tongues with salt on top to taste.

Sprinkle aubergine tongues with pepper to taste and pour vegetable oil over the top.

We mix all the eggplant tongues well.

Put the aubergines in a pan heated on the stove and fry on each side until golden.

We start preparing the dressing and put two hundred grams of cottage cheese with four spoons of sour cream in a deep bowl. Cottage cheese can be replaced with any soft cheese at will.

Add salt to the bowl with curd and sour cream to taste.

Pour one-third of a teaspoon of basil and one-third of a teaspoon of suneli hops into a bowl.

Put four cloves of garlic in a bowl.

Add dill greens to the overall bowl to taste and grind all the ingredients with a blender until smooth.

Cut one tomato into small wedges, then cut half of the bell peppers into straws and dill greens with parsley to taste.

Put the fried aubergines in a deep bowl with a narrow side down, superimposing one on top of the other.

Put in a bowl with aubergines and evenly distribute one tablespoon of dressing.

Put a layer of chopped tomato lobes on top of the dressing.

Put the next layer of dressing on top of the tomato layer.

Cover the layer of dressing with a layer of sliced bell pepper.

Lay out the next layer from the dressing and cover with chopped greens.

We alternate between each other a layer of dressing, tomato and again dressing, which we then level.

Folding and pressing the ends of the eggplant, close the snack in a bowl.

Cover the bowl with the cooked snack cake with a plate and turn it over.

We decorate the prepared eggplant cake with a branch of basil and parsley leaves on top.

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