Eggplant Cake with Tomatoes and Cheese
Description
The appetizer comes together quickly and easily. An appetizer cake of eggplant with tomatoes and cheese is a wonderful summer dish suited to both everyday and festive tables. The “festiveness” of this appetizer depends only on how you garnish it. For an ordinary dinner, for example, you need not decorate the cake elaborately—simply serve a tasty appetizer to the table; for a festive table, just garnish it beautifully—and all your guests will be delighted. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Rinse the eggplant and tomatoes, peel the garlic, and finely chop or mince it with a garlic press.
- 2
Step 2
Cut the eggplants into 5–7 mm thick rounds.
- 3
Step 3
Fry the eggplants in vegetable oil on both sides until golden.
- 4
Step 4
Slice the tomatoes into thin rounds (preferably up to 5 mm thick).
- 5
Step 5
Begin assembling the cake. Place the first waffle on a plate of the appropriate shape. Spread 1 tablespoon of mayonnaise over it in an even layer.
- 6
Step 6
Top with the roasted eggplant rounds. Top with small pieces of garlic.
- 7
Step 7
Cover with a second waffle sheet, spread with mayonnaise again, and arrange thin tomato slices.
- 8
Step 8
Repeat the procedure with the waffle sheet again, and for the third layer, spread hard cheese grated on the coarse side of a grater.
- 9
Step 9
The next layer is tomato rounds. And the last layer is eggplant with garlic. Cover with the final wafer sheet.
- 10
Step 10
Decorate the top of the cake as you like. I spread it with mayonnaise, made flowers from boiled carrot and the remaining eggplant rounds, and arranged grated hard cheese around the edges. You can decorate the cake differently, however you prefer.
- 11
Step 11
Place the cake in the refrigerator to soak for 1 hour. Do not let the cake sit too long before serving, as the wafer sheets are very thin and do not need much time to absorb the filling.