Here's a traditional and generous recipe that transforms eggplant into a true culinary star! This sophisticated cake hides a flavorful filling where the meat mingles with delicate spices and crunchy pine nuts. Perfect for a family dinner or a gathering with friends, this dish demonstrates that simple cuisine can be extraordinary when each ingredient is treated with care.
Practical information
Preparation time: 40 minutes
Cooking time: 20 minutes (oven) + 10 minutes (pan)
Estimated calories: approximately 420 kcal per serving
Estimated average price: approximately 85 ₪ for the recipe
Ingredients
- 900g of minced meat
- 3 large eggplants
- 3 medium onions
- 4 cloves of garlic
- 1/4 bunch of parsley
- 240g of tomato sauce
- 1/4 cup pine nuts
- 3 eggs
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cumin
Preparation steps
- Slice the eggplants lengthwise, then sprinkle them generously with salt and set them aside.
- Meanwhile, finely chop the onions and parsley. Mince the garlic cloves.
- In a large skillet over medium-high heat, sauté the onions for 4 to 5 minutes until translucent. Add the minced garlic and cook for another 2 to 3 minutes. Add the ground meat and cook until it begins to brown. Stir in the salt, pepper, and cumin. Pour in the tomato sauce and cook, stirring occasionally, until thickened and flavorful. Finish by adding the chopped parsley and pine nuts, stir gently, and then remove from the heat.
- Wash the eggplants and dry them thoroughly with a kitchen towel or paper towel. Beat the 3 eggs with a little salt and pepper. Dip each eggplant slice in this mixture, then fry it in an oiled pan until golden brown on both sides. Transfer the cooked slices to paper towels to absorb any excess oil.
- Preheat the oven to 200°C.
- In two baking dishes (or disposable trays), assemble your cake: arrange the fried eggplant slices as a base, spread half of the meat mixture over each dish, then cover with the remaining eggplant slices. Generously brush the top with beaten egg.
- Bake for 20 minutes until the top is golden brown and slightly crispy.
- Once the dish has cooled, carefully turn it over onto a serving platter to reveal this magnificent layered cake.
For best results, let your eggplants rest after salting them—this eliminates their natural bitterness. If you're preparing this recipe in advance, keep it refrigerated and reheat it in the oven for 10 minutes before serving.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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