Eggplant zucchini cake filled with Bolognese and feta

Eggplant zucchini cake filled with Bolognese and feta

With zucchini and aubergines cut into strips, you can conjure up a really pretty cake: Homemade, spicy Bolognese, aromatic feta and boiled potatoes can be artfully covered with zucchini and aubergine strips. Fresh from the oven and released from the mold, you will then sit across from a hearty eggplant and zucchini cake that will fulfill your most intimate culinary dreams.

Servings: 8th
Preparation time: 50 min
Baking time: 30 min
Difficulty level: difficult

For this you need:

  • 5 eggplants
  • 5 zucchini
  • olive oil
  • salt
  • 250 g of diced feta
  • 4 waxy potatoes

For the Bolognese:

  • 1 kg of ground beef
  • 100 g sun-dried tomatoes cut into strips
  • 2 diced red onions
  • 1 chopped garlic clove
  • 1 teaspoon chopped rosemary
  • 1 tbsp tomato paste
  • 500 g of pureed tomatoes
  • coarse salt
  • coarse pepper
  • Vegetable oil for frying

Also:

  • Oven-grilled cherry tomatoes for garnish
  • Springform pan, diameter: 24 cm

That is how it goes:

1. For the Bolognese, first fry the minced meat in oil. Then add the remaining ingredients and season the mixture with salt and pepper. Then let the Bolognese boil down until it’s thick and then let it cool completely.

2. Cut the eggplant and zucchini into slices; salt them, pat them dry, and then coat them with olive oil. Fry the vegetable slices on both sides and then let them cool.

3. Cook the potatoes too, then peel them and cut them into slices.

4. Halve the cooled vegetable slices so that one slice forms two triangles.

5. Now place the aubergine and zucchini strips alternately in a greased springform pan, overlapping and with the tips inward.

6. Pour about half of the Bolognese into the springform pan.

7. Spread half of the feta and the potato slices over the Bolognese.

8. Now put the rest of the Bolognese and the rest of the feta into the springform pan. Then fold in the protruding aubergine and zucchini strips towards the middle.

9. Bake the hearty cake for 30 minutes in a fan oven at 140 ° C.

Tip: Also put the cherry tomatoes in the oven if you want to enjoy them grilled. Then carefully remove the cake from the springform pan and garnish with the tomatoes.

This eggplant and zucchini cake is not only a feast for the eyes, but also overshadows many main courses in terms of taste – never before have potatoes, Bolognese, feta, eggplant and zucchini resulted in such a delicious variation.

By the way, eggplants are also very easy to braid – you can find out exactly how this works and how great it looks in the end in this recipe for a delicious eggplant terrine.

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