Eggplant Potato Cake
Prep time
Cook time
Total time
  • 1 large Eggplant
  • 1 red onion
  • 2 large Idaho potatoes
  • 1 egg
  • 2 Tbsp. + 2 Tbsp. Sour cream or plain yogurt
  • 1 Tbsp. + 1 Tbsp. Cream cheese (or with Chives)
  • 1 Tbsp. + 1 Tbsp. Dill paste or fresh chopped dill
  • 1 Tbsp. Garlic powder
  • salt/pepper to taste
  • Olive oil
  • small eggplants, tomatoes, salad peppers for decoration
  1. Use a 9-inch Nonstick Springform Pan or any baking dish.
  2. Spray baking dish with a non-stick spray.
  3. Peel, wash and shred the potatoes or mash boiled potatoes. You can use baking potatoes or red potatoes.
  4. Add 1 egg, 2 Tbsp. Sour Cream, 1 Tbsp. Cream Cheese, 1 Tbsp. Dill Paste, salt/pepper.
  5. You can mix it with the shredded potatoes in the bowl or right in the skillet. Cook on Med-Low in Olive oil until potatoes are almost cooked. Adjust the flavor. Transfer to the baking dish.
  6. Add more Olive oil to the skillet, slice red onion and the eggplant. Sauté on Med-Hi until eggplant is soft and reduced in volume.
  7. Add 2 Tbsp. Sour Cream (or plain yogurt), 1 Tbsp. Cream Cheese, 1 Tbsp. Dill Paste, 1 Tbsp. Garlic Powder, salt/pepper. Mix together and adjust to taste. Transfer to the baking dish and add on top of the potatoes.
  8. Slice 2 small eggplants and sauté on Med-Hi until almost cooked. Season with Garlic powder, Onion powder and salt/pepper to taste. Transfer to the baking dish.
  9. Decorate as you like. Add minced dill or parsley on top.
  10. Bake in the Preheated at 350F oven for 30 to 40 minutes. Let it cool slightly.
  11. Serve with Sour Cream or Plain Greek yogurt.
Recipe by Crafty Cooking by Anna at