[dropcap]E[/dropcap]xperimenting, AGAIN!!! I had a “vision” of this cake in my mind late at night. First, I cook in my mind. After years of cooking, I understand how the flavors blend together. I couldn’t wait to make this in Real Life and WOW! Better than I have imagined!
Hubby Loved the taste and obviously how Beautiful this looks (Right?). He asked where I got this recipe and I said that it just popped into my mind. He asked: “Is that what vegetarians eat? Not bad!!!”, and asked for Doubles!!! Next day I packed it for his lunch and he said it was Delicious cold as well.
The one below, I have baked for the Mother’s Day Brunch. I had small decorative eggplants from Costco on hand and was able to decorate it pretty for the occasion.
I have brought this cake to several Potluck dinners and it was a Big Success!
This is a totally flexible recipe. You can make it vegetarian, as I have done, or add a meat layer, that I’m planning to try next time as well. You can sauté ground meat with onions and add your favorite spices. I would make the potatoes layer, followed by meat layer and eggplant layer on top.
This cake stores and reheats in the microwave so well. I had a big slice today and it’s SUPERB!!! You can server it with a scoop of sour cream or Fage Creek plain yogurt. So Delicious and HEALTHY! I rarely bake and if I do, it’s almost always SAVORY dishes with lots of vegetables.
Decorate as you like. I had small eggplants on hand that I’ve sliced thin and sauted in the skillet first. Add minced dill or parsley on top.
Bake in the Preheated at 350F oven for 30 to 40 minutes. Let it cool slightly and then you can slice and enjoy your cake. Serve with Sour Cream or Plain Greek yogurt.
Another decorating idea is to slice peppers and tomato, sauté on Med-Hi until almost cooked. Season with Garlic powder, Onion powder and salt/pepper to taste. Transfer to the baking dish and ad on top of the eggplant mix.
- 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
- Use a 9-inch Nonstick Springform Pan or any baking dish.
- Spray baking dish with a non-stick spray.
- Peel, wash and shred the potatoes or mash boiled potatoes. You can use baking potatoes or red potatoes.
- Add 1 egg, 2 Tbsp. Sour Cream, 1 Tbsp. Cream Cheese, 1 Tbsp. Dill Paste, salt/pepper.
- 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.
- 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.
- 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.
- 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.
- Decorate as you like. Add minced dill or parsley on top.
- Bake in the Preheated at 350F oven for 30 to 40 minutes. Let it cool slightly.
- Serve with Sour Cream or Plain Greek yogurt.